Corned Beef And Cabbage

1. 1

   Place corned beef in a large heavy bottomed boiler with cold water to cover. Add all other ingredients but cabbage. Uncovered, bring to a boil, skimming carefully as much scum as possible is removed.

2. 2

   Cover.

3. 3

   Turn fire to low and simmer for about 3 to 4 hours until tender when pierced with a fork.

4. 4

   Remove beef to carving board and allow to come to room temperature. Strain remaining juices, reserving 2 cups of the stock.

5. 5

   (The stock is too strongly flavored to use undiluted for boiling cabbage.)

6. 6

   Pour the reserved 2 cups of stock back into the kettle. Add 2 cups cold water and bring to a boil.

7. 7

   Add cabbage. Cover, reduce heat to low and simmer for about 15 minutes at which time cabbage should be tender.

No additional tips available.