Corned Beef and Cabbage

1. 1

   Place the corned beef in water to cover with the peppercorns or mixed pickling spices (in supermarkets, these often come packaged with the corned beef).

2. 2

   Cover the pot or kettle, bring to a boil, reduce heat and simmer 5 hours or until tender, skimming occasionally.

3. 3

   During the last hour, add the carrots and onions and cover again.

4. 4

   During the last 15 minutes, add the cabbage.

5. 5

   Transfer meat and vegetables to a platter and brush the vegetables with the melted butter.

6. 6

   Serve with boiled parsley potatoes, cooked separately.

7. 7

   (The stock can be saved to add to a pot roast or stew instead of other liquid.)

* Per serving · 4 servings · Values may vary.

No additional tips available.