Classic Irish American Boiled Dinner (Aka Corned Beef And Cabbage, Plus)

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   ["In large stock pot, place corned beef in bottom. Add 1 onion, peppercorns, bay leaves, and garlic. Pour in white wine, and then enough broth, just enough to cover the meat. If you need to add water to cover the meat that is fine. Simmer, covered, until ""fork tender"" and fork inserted in the middle glides in easily. This usually takes about 3 1/2 hours, but begin checking after 2 1/2 hours.", "When meat is done cooking, remove to a platter and cover with foil. Add potatoes, rutabaga, carrots, and remaining onion to broth and bring up to a boil. Reduce to simmer and cook covered until potatoes are still slightly firm, about 20-25 minutes or so.", "Add cabbage, replace cover, and simmer until cabbage is tender but still green. Do not overcook the cabbage.", "Remove from heat. Slice meat across the grain when ready to serve. My mom used to cut the meat into large (4 inch) chunks and put back into the broth with the veggies. This is an excellent way to serve.

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   See more on my website here: http://craftyfork.com/2012/03/04/classic-irish-american-boiled-dinner/"]

* Per serving · 4 servings · Values may vary.