| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 6 | lb | Corned beef |
| 2 | md | Onions |
| 4 | Whole cloves | |
| 6 | Peppercorns | |
| 2 | Bay leaves | |
| 1 | Garlic clove | |
| 1 | Carrot; pared | |
| 1 | Stalk celery | |
| 1 | lg | Head cabbage |
INSTRUCTIONS
Place corned beef in deep kettle; cover with water. Simmer one hour; remove scum. Pour off water; cover with fresh water. Add onions, cloves, peppercorns, bay leaves, garlic, carrot and celery. Cover; simmer 3-4 hours or until tender. Cut cabbage into six wedges; place on top of corned beef. Cover; simmer 5-15 min, depending on crispness of cabbage desired. Serve with mustard or horseradish sauce. Serves 6. Posted to EAT-L Digest by Shawn Zehnder Lea <slea@HIGHTOWERSERVICES.COM> on Dec 11, 1997
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