Corned Beef and Cabbage Recipe
Ingredients
| Beef brisket | 1 9 pound | |
| Onion | 3 | |
| Cloves | 4 | |
| Peppercorns | 6 | |
| Bay Leaf | 1 | |
| Rosemary | 1/2 Teaspoon | |
| Garlic | 1 Clove (5gm) | |
| 2 green-pepper rings | ||
| Stalk celery | 1 | |
| Carrot | 1 , pared | |
| 1 head green cabbage | ||
| Mustard Sauce | ||
Directions
5 to 6 hours before serving: Place brisket in large deep kettle; cover with water.
Add onion slices, studded with cloves, peppercorns, bay leaf, rosemary, garlic, pepper rings, celery and carrot.
Simmer 5 to 6 hours, or until brisket is fork-tender.
Wash cabbage; cut into quarters or sixths; trim off core, but leave enough to hold cabbage intact.
About 30 minutes before meat is done: Skim fat from top of liquid; arrange cabbage on meat; simmer, covered, 25 to 30 minutes or until cabbage is tender-crisp.
Serve meat and cabbage with Mustard Sauce.
Add onion slices, studded with cloves, peppercorns, bay leaf, rosemary, garlic, pepper rings, celery and carrot.
Simmer 5 to 6 hours, or until brisket is fork-tender.
Wash cabbage; cut into quarters or sixths; trim off core, but leave enough to hold cabbage intact.
About 30 minutes before meat is done: Skim fat from top of liquid; arrange cabbage on meat; simmer, covered, 25 to 30 minutes or until cabbage is tender-crisp.
Serve meat and cabbage with Mustard Sauce.
Chef
