Old fashion corned beef & cabbage *** mm
Yield: 8 Servings
Ingredients:
- 5 lb Corned-beef brisket
- 1 ea Clove garlic
- 2 ea Whole cloves
- 10 ea Whole black peppers
- 2 ea Bay leaf
- 8 ea Medium carrots pared
- 8 ea Medium potatoes pared
- 8 ea Medium yellow onions peeled
- 1 ea Medium cabbage cut in wedges
- 2 tb Butter
- 1 x Chopped parsley
Instructions:
Wipe corned beef with damp paper towels. Place in large kettle cover with water. Add garlic cloves black peppercorns and bay leaves. Bring to boiling. Reduce heat; simmer 5 minutes. Skim surface. Cover kettle; simmer 3 to 4 hours or untill corned beef is fork-tender. Add carrots potatoes and onions during last 25 minutes. Add cabbage wedges during last 15 minutes. Cook vegetables just till tender. Slice across the grain. Arrange slices on platter with cabbage. Brush potatoes with butter sprinkle with chopped parsley. Serve along with rest of vegetables and "Mustard Sauce".
