 |
Prep Time: 25 Minutes Cook Time: 180 Minutes |
Ready In: 205 Minutes Servings: 8 |
|
So delicious, you can have this any night besides March 17. Ingredients:
6 lbs corned beef brisket |
2 onions, chopped |
4 cloves |
6 black peppercorns |
2 bay leaves |
1 garlic clove |
1 carrot, cut into large chunks |
1 celery rib, cut into large chunks |
1 head green cabbage, cored |
horseradish sauce |
Directions:
1. Place the corned beef in a large pot and cover with water. Simmer for 1 hour, skimming off any foam that forms on the surface of the water.
2. Pour off the water and cover with fresh water. Add the onions, cloves, peppercorns, bay leaves, garlic, carrot, and celery. Cover and simmer for 3 to 4 hours or until the meat is tender.
3. Cut the cabbage into 6 wedges and place on top of the meat. Cover and simmer until tender, about 15 minutes. Remove the cabbage with a slotted spoon and keep warm.
4. Remove the meat from the cooking liquid and let stand on a serving platter for 15 minutes. Cut into thin slices across the grain. Serve with the cabbage and pass the horseradish sauce at the table.
|
|