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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