Corned Beef and Cabbage

• 1 each corned beef
• 1 large savoy cabbage
• 8 each peppercorns
• 6 cloves garlic whole peeled
• 5 each parsnips
• 2 each turnip
• 2 each bay leaves
• 1 pound carrots peeled
• 6 large potatoes
• 1 stalk celery thinly sliced
• 3 whole cloves
• 1/2 teaspoon old bay seasoning
• 1/4 teaspoon black pepper ground

1. Wash brisket.
2. Make small X slits in the meat and insert garlic and cloves pieces.
3. Place the meat into a stockpot (at least 8 quarts).
4. Cover the meat with water.
5. Add bay leaves, peppercorns, Old Bay seasoning, 2 carrots and sliced celery.
6. Bring to a boil, skim off foam and reduce heat to a simmer.
7. Simmer 2 to 3 hours, or until meat is nearly tender.
8. Meanwhile, prepare vegetables.
9. Quarter the cabbage, peel potatoes, carrots, turnips and parsnips.
10. Slice vegetables into 2 inch chunks.
11. During last half hour, add remaining vegetables and cook until tender.
12. Drain and serve with yellow mustard.

corned beef, savoy cabbage, peppercorns, garlic, parsnips, bay leaves, carrots, potatoes, celery, cloves, bay seasoning, black pepper

Taken from recipeland.com/recipe/v/corned-beef-cabbage-48986 (may not work)