Corned Beef and Cabbage

1 corned beef brisket
1 large head cabbage 8 peppercorns
6 cloves garlic, whole peeled
3 parsnips
2 turnips
2 small cans of carrots or a medium bag of frozen
4 large potatoes, you can also buy these in the can or frozen
1 stalk celery, thinly sliced
1 whole cloves
¼ tsp. Old Bay seasoning (optional)
¼ tsp. pepper
¼ tsp. onion powder

Wash brisket.  I cut up into large pieces and jab with the knife a few times.
Place the meat into large pot with garlic and clove. Cover the meat with water. Add bay leaves, Old Bay, pepper, onion powder, carrots, parsnips, turnips, potatoes 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.

Drain water and serve.  Its customary to serve with yellow mustard, but I only like brown.

  Recipe By The Gourmet Mom
Lisa Montalva
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