Corned Beef And Cabbage Recipe

• 1 corned beef brisket
• 1 large head cabbage (preferably savoy)
• 8 peppercorns
• 6 cloves garlic, whole peeled
• 4-5 parsnips
• 1-2 turnips
• 2 bay leaves
• 1 lb. carrots, peeled
• 6 large potatoes
• 1 stalk celery, thinly sliced
• 3 whole cloves
• 1/2 tsp Old Bay seasoning
• 1/4 tsp black pepper, grnd

1. Wash brisket.
2. Make small X slits in the meat and insert garlic and cloves pcs.
3. Place the meat into a stockpot (at least 8 qts).
4. Cover the meat with water.
5. Add in bay leaves, peppercorns, Old Bay, 2 carrots and sliced celery.
6. Bring to a boil, skim off foam and reduce heat to a simmer.
7. Simmer 2-3 hrs, or possibly till 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 in remaining vegetables and cook till tender.
12. Drain and serve with yellow mustard.
13. See also Irish Boiled Dinner and Smoked Shoulder Boiled Dinner

beef brisket, head cabbage, peppercorns, garlic, parsnips, bay leaves, carrots, potatoes, celery, cloves, bay seasoning, black pepper

Taken from cookeatshare.com/recipes/corned-beef-and-cabbage-26085 (may not work)