Corned Beef and Cabbage

• 2 pieces corned beef (3-4 lbs each)
• 3 garlic cloves
• 2 bay leaves
• 18 teaspoon coriander seed
• 18 teaspoon peppercorn
• 8 small onions
• 8 medium potatoes
• 6 carrots, cut in 2-inch pieces
• 1 head cabbage

1. Put corned beef into a large pot with all the package juices and the contents of the seasoning packs.
2. Peel garlic cloves and give them each a twist to partially break them so as to release the flavor.
3. Add to pot with the other seasonings.
4. Add COLD water until the corned beef is floating with room to move.
5. Bring to a boil.
6. Reduce heat and simmer for 3-4 hours.
7. Remove corned beef to a covered dish.
8. Add a ladle full of broth and keep warm in a slow oven.
9. Add the onions, potatoes, and carrots to the broth.
10. Bring to a boil and simmer 10 minutes.
11. As the vegetables simmer, cut the cabbage in 6 to 8 wedges, each with a wedge of core to keep it together.
12. Add cabbage wedges to pot.
13. Top it up with BOILING water if necessary to bring the level to within half an inch of the top of the cabbage and simmer another 10 minutes or until everything is tender.
14. Do not overcook cabbage.
15. Remove veggies to a serving dish.
16. Carve corned beef, slicing thinly against the grain.
17. I suggest a pan of Irish Soda Bread or a loaf of hearty rye or pumpernickel bread to round out the meal.

beef, garlic, bay leaves, coriander seed, peppercorn, onions, potatoes, carrots, cabbage

Taken from www.food.com/recipe/corned-beef-and-cabbage-293018 (may not work)