Corned Beef and Cabbage

Corned Beef and Cabbage

Ingredients:

• 1 Uncured Corned Beef (approx. 3 lbs.)
• 1 tsp. black peppercorns
• 1 yellow onion, peeled with root intact and sliced into
• 6 wedges
• 2 lbs. small red or white potatoes ( about 8 )
• 4 large carrots, peeled and sliced in 1-inch chunks,
• or 1 lb. peeled baby carrots
• 1 small head cabbage, cut into 6-8 wedges
• 1/4 cup fresh parsley, chopped

Place corned beef with spices included, peppercorns, and onion in a 6-qt. Dutch oven or stockpot. Fill pot with enough water to just cover the meat. Cover pot, bring to a boil, reduce heat to medium-low and simmer for 2- 21/2 hours, until a fork penetrates meat easily. Add potatoes, carrots and cabbage to pot, pressing vegetables into broth. Return to a simmer and cook an additional 30 minutes, until vegetables are tender. Slice meat across the grain on a diagonal and serve on a large platter, surrounded by the vegetables. Spoon broth over meat and vegetables on platter, and sprinkle with parsley before serving. 6-8 servings.