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Needham, MA & Brockton, MA

Corned Beef & Cabbage

Serves 6-8

1 Red or Gray Corned Beef Brisket, 3-5 lb.
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.

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