Corned Beef Stew With Cabbage And Potatoes

• 5 pounds Corned Beef point cut roast, without too much fat
• Enough beef broth to cover roast
• 1 large sweet onion, peeled and quartered
• 1 tablespoon black peppercorns
• 2 bay leaves
• 1 teaspoon freshly ground nutmeg
• 8 medium sized new potatoes
• 1 cabbage cut into eight pieces
• Salt and Pepper to taste

1. Place roast in large soup pan, cover with beef broth and bring to a boil. Skim foam from pot and discard. Lower heat, so beef will cook at a low simmer. Add onion, peppercorns, bay leaves and nutmeg. Cover and cook for 2 1/2 to 3 hours, or until meat is very tender and beginning to fall apart. (You can certainly use a crock pot to cook this roast!)
2. Remove roast from pan and cover with foil. Adjust seasoning of liquid in soup pot with salt and pepper.
3. Add potatoes to cooking liquid and cook at a slow simmer for about 15 minutes, then add cabbage, cover pot and cook for another 10 minutes, until potatoes and cabbage are tender. Remove and discard bay leaves.
4. While vegetables are cooking, remove excess fat from meat and discard. Shred meat with forks.
5. When vegetables are done, return shredded meat to pot and serve with cornbread.

much, beef broth, sweet onion, black peppercorns, bay leaves, freshly ground nutmeg, potatoes, cabbage, salt

Taken from food52.com/recipes/3007-corned-beef-stew-with-cabbage-and-potatoes (may not work)