Corned Beef & Cabbage
1 Red or Gray Corned Beef Brisket,
1 bay leaf
6-8 whole peppercorns
3 onions, peeled and quartered
3 carrots, cut in 1 in. chunks
2 stalks celery, cut in 1 in. chunks
3-6 new potatoes (red, white or Yukon Gold) halved or whole if small
1 small cabbage, cut in serving-size wedges
4-5 T melted butter
1. Add the beef, peppercorns and bay leaf to a heavy pot and cover
with water. Cover and simmer for about 1 hour per pound of beef.
(The meat is done when pierced easily with a fork.)
2. Before the last hour add the carrots, onions and potatoes.
3. Before the last 15 minutes, add the cabbage.
4. Slice the beef thinly against the grain. Arrange on a platter
and brush the vegetables with melted butter.
Great served with Horseradish Sauce (sour cream with bottled horseradish)
and Whole Grain Mustard.