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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 6 |
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When I was young, we used to call this Jigg's Dinner and we all loved it. It's perfect for a cold fall or winter day. The leftover meat makes awesome sandwiches (on rye or pumpernickle bread) providing there are any leftovers! Be careful you don't bite into a black pepper (you may want to tie them in a cheesecloth - the taste will still come through). Ingredients:
3 lbs corned beef, lean |
2 garlic cloves, peeled |
1 teaspoon dried thyme |
2 onions, sliced |
1 tablespoon black peppercorns |
1 bay leaf |
6 carrots, cut in chunks |
1 head cabbage, small and cut in wedges |
6 red potatoes, cut in large pieces, unpeeled |
Directions:
1. Place corned beef in a large saucepan and cover with cold water.
2. Add onions, garlic, peppercorns, thyme and bay leaf.
3. Bring to a boil; reduce heat, cover and simmer for 2 - 2 1/2 hours or until beef is very tender.
4. After two hours add carrots and potatoes to cooking liquid.
5. Bring to a boil, reduce head and simmer, uncovered, for 15 minutes.
6. Add wedges of cabbage and continue cooking for 15 minutes, or until vegetables are tender.
7. Slice beef, place on serving platter and surround with vegetables, pouring some of the cooking liquid over everything.
8. Garnish with baby gerkins.
9. Nice served with whole wheat buns.
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