| Good Morning, Friday September 10, 2010 7:48 am |
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Corned Beef and Cabbage
2 medium onions
3 1/2 lb piece corned beef
3 large carrots peeled and cut into thirds
2 bay leaves
8 black peppercorns
1 medium head cabbage
4-6 Idaho potatoes, peeled and quartered
salt and pepper
t = teaspoon
T = tablespoon
C = cup
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Rinse corned beef in cold water to remove brine. Place beef in large pot, addonions, carrots, bay leaves, peppercorns and enough water to cover. Bring to a boil over high heat, cover and reduce heat to medium low. Simmer for 2 hours.
Wash cabbage, core, then cut into wedges. Add cabbage and potatoes to beef, cover and simmer until potatoes are tender, about 25 minutes.
Remove meat from pot and let rest for about 15 minutes, tented in foil. This will make the meat easier to slice. Strain vegetables. Slice the beef about 1/4 inch thick across the grain. Serve with mustard and horseredish.
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