Corned Beef And Cabbage

Cabbage is a popular vegetable that is used for cooking and is also known for its medicinal properties (it said to contain chemicals that can prevent cancer).

Corned Beef And Cabbage

1 corned beef brisket
1 large head cabbage (preferably savoy)
8 peppercorns
6 cloves garlic, whole peeled
4-5 parsnips
1-2 turnips
2 bay leaves
1 pound carrots, peeled
6 large potatoes
1 stalk celery, thinly sliced
3 whole cloves
1/2 tsp Old Bay seasoning1/4 tsp black pepper, ground

Instructions

• Wash brisket. Make small X slits in the meat and insert garlic and cloves pieces.
• Place the meat into a stockpot (at least 8 quarts). Cover the meat with water. Add bay leaves, peppercorns, Old Bay, 2 carrots and sliced celery. Bring to a boil, skim off foam and reduce heat to a simmer. Simmer 2-3 hours, or until meat is nearly tender.
• Meanwhile, prepare vegetables. Quarter the cabbage, peel potatoes, carrots, turnips and parsnips. Slice vegetables into 2 inch chunks.
• During last half hour, add remaining vegetables and cook until tender.
• Drain and serve with yellow mustard.