Corned Beef And Cabbage

• 5 pounds beef brisket Corned-
• 2 whole cloves
• 2 bay leaves
• 8 potatoes mediums, pared
• 1 inch cabbage Medium, cut wedges
• chopped parsley
• 1 clove garlic
• 10 whole peppers black
• 8 carrots mediums, Pared
• 8 yellow onions mediums, peeled
• 2 pounds butter

1. Wipe corned beef with damp paper towels.
2. Place in large pan, cover with water.
3. Add garlic, cloves, black peppercorns, and bay leaves.
4. Bring to boil.
5. Reduce heat; simmer 5 minutes.
6. Skim surface and cover pan; simmer 3 to 4 hours, or until corned beef is fork-tender.
7. Add carrots, potatoes, and onions during last 25 minutes.
8. Add cabbage wedges during last 15 minutes.
9. Cook vegetables just till tender.
10. Slice across the grain.
11. Arrange slices on platte

beef brisket, cloves, bay leaves, potatoes, cabbage, parsley, clove garlic, peppers black, carrots, onions, butter

Taken from www.yummly.com/recipe/Corned-Beef-and-Cabbage-1652352 (may not work)