Corned Beef and Cabbage Recipe
Ingredients
| Beef brisket | 5 Pound | |
| Garlic | 1 Clove (5gm) | |
| Yellow onion | 1 Medium, halved | |
| Whole Cloves | 2 | |
| 10 whole black peppers | ||
| Bay leaves | 2 | |
| Mustard seed | 1/4 Teaspoon | |
| Cabbage | 1 Medium, cut into wedges | |
Directions
1. Wipe corned beef well with damp paper towels. Place in large kettle; cover with cold water. Add all ingredients, except cabbage.
2. Bring to boil. Reduce heat; simmer 5 minutes. Skim.
3. Cover; continue to simmer 3 to 4 hours, or until fork-tender.
4. Add cabbage last 15 minutes.
5. To serve: Remove corned beef and cabbage from liquid. Slice corned beef; arrange on platter with cabbage wedges. Serve with Quick Mustard Sauce.
2. Bring to boil. Reduce heat; simmer 5 minutes. Skim.
3. Cover; continue to simmer 3 to 4 hours, or until fork-tender.
4. Add cabbage last 15 minutes.
5. To serve: Remove corned beef and cabbage from liquid. Slice corned beef; arrange on platter with cabbage wedges. Serve with Quick Mustard Sauce.
Chef
