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TRADITIONAL CORNED BEEF AND CABBAGE




List of Ingredients



• 1 CORN BEEF BRISKET ( 4 TO 5 LBS.)
  
• 8 WHOLE BLACK PEPPERCORNS
  
• 2 BAY LEAVES
  
• 10 TO 12 RED SKINNED POTATOES
  
• 2 MEDIUM ONIONS
  
• 4 TO 6 CARROTS
  
• 1 LARGE HEAD OF CABBAGE
  






Instructions



1. PLACE BRISKET, ALONG WITH HUICES FROM PACKAGE IN A LARGE POT. ADD ENOUGH WATER TO COVER ADD THE BAY LEAVES AND PEPPERCORNS. BRING TO A BOIL. REDUCE HEAT, COVER AND SIMMER UNTIL TENDER, ABOUT 3 1/2 HOURS. REMOVE BRISKET FROM POT AND COVER TIGHTLY TO KEEP WARM, WHILE PREPARING THE VEGETABLES.
   
2. SCRUB AND QUARTER THE POTATOES. PEEL THE ONIONS AND CUT EACH INTO 8 WEDGES. SCRUB THE CARROTS AND CUT INTO 2" PIECES. CUT THE CABBAGE INTO SERVING SIZE WEDGES ( DON'T FORGET TO REMOVE THE CORE).
   
3. AFTER REMOVING THE MEAT FROM THE BROTH, ADD THE POTATOES, ONIONS AND CARROTS AND SIMMER FOR ABOUT 10 MINUTES. PLACE THE CABBAGE ON TOP AND SIMMER FOR AN ADDITIONAL 10 TO 15 MINUTES OR UNTIL ALL THE VEGETABLES ARE TENDER.
   
4. SLICE THE MEAT AND SERVE WITH THE VEGETABLES, DRIZZLING EVERYTHING WITH SOME OF THE STOCK.
   
5. SERVE WITH MUSTARD, HORSERADISH AND A REAL GOOD DENSE BREAD.
   
   
6. 8 SERVINGS.