Corned Beef and Cabbage

Corned Beef & Cabbage

Count on one pound of corned beef (there's a shrinkage problem
to take into account), 1-1/2 potatoes and 1/4 head of cabbage
per person.

4-5 lbs. corned beef brisket(medium or thin cut)
1 head of cabbage, cored and quartered
6-8 medium red potatoes, scrubbed and halved or russet potatoes will do
3 onions, quartered
2-4 garlic cloves, peeled and minced
6 carrots, peeled, chopped and cooked separately
1 bay leaf
4-6 whole peppercorns
1 can/bottle beer (any kind except dark)


Cut open the package of corned beef and reserve the contents inside.
Soak the beef for about 2 hours in cold water to remove some of the sodium.
Fill a very large pot with hot water, leaving a few inches at the top.
Add remaining ingredients except cabbage and potatoes.
Bring to a boil.
Reduce heat and simmer partially covered one hour.
After one hour, skim all foam from top of pot and discard.
Add cabbage, partially cover pot and cook another hour.
At this point, check cabbage for doneness by piercing with the tip of a sharp knife.
If it is very tender, remove and set aside.
Cover and keep warm.
Depending on the size cabbage you use, it may require additional cooking.
If so, add potatoes to pot with corned beef and cabbage, recover (partially)
and continue cooking for one more hour.
Use your judgement as to whether or not you need to remove the cabbage at
any point during this last hour.
After the meat has cooked for at least three hours, check potatoes
for doneness.
Remove to a bowl.
Place cabbage in another bowl.
Remove meat from cooking liquid and let stand five minutes.
Slice meat on an angle (as thick or thin as you like) starting at one corner.
Serve with potatoes, cabbage, mustard and of course Irish Soda Bread!

---