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Post by JJ Judkins on Feb 8, 2011 12:24:55 GMT -6
Corned Beef, Cabbage and Potatoes
1 to 4-1/2 lbs. corned beef brisket
4 allspice berries
2 bay leaves
1 tsp. mustard seed
1 onion quartered
1 bulb garlic cut crosswise
1 tsp. black peppercorns
1 whole clove
1-1/2 lbs. small red potatoes
1 medium head of cabbage cut into eighths
Rinse corn beef under running water.
Place in a large pot.
Add allspice, bay leaves, mustard seeds, onion, peppercorns and clove. Add enough water to cover.
Bring to a boil, skim any grease, if needed.
Reduce to a simmer and cover.
Cook about 4 hours, or until fork-tender.
Remove and keep warm.
Strain out spices and vegetables from cooking water.
Add cabbage and potatoes. Bring to a boil and reduce to a simmer.
Cook 30 minutes until fork tender.
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