CORNED BEEF AND CABBAGE BY FREDA

Corned beef and Cabbage By Freda image

Provided by FREDA GABLE

Categories Beef

Time 2h35m

Number Of Ingredients 17

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CORNED BEEF SPICES
8-10 allspice berries
1 tsp blk peppercorns
2 Med bay leaves crumbled
2 fresh thyme sprigs or 1/2 tsp dried thyme
CORNED BEEF
1 4 lb (approx) size corned beef
3 C beef broth
water
VEGIES
1 lge onion
1 med clove garlic, minced
3 lb potatoes, washed and quartered, (i used red new potatoes or yukon gold peels on)
4 lg carrots cut in 1/2 about 3" lengths
1 med head green cabbage, cored and cut into 6-8 wedges
1 med rutabaga cut into 2" chunks
2 med turnips cut into quarters

Steps:

1. combine the spices in a small bag of Cheesecloth, tied in a knot. Tie tight to keep spices in the bag.
2. Put the corned beef into a 6-8 Qt dutch oven; Add Broth and spice bag. Add enough water to cover the Corned eef brisket. Add Garlic & Onion. Bring to Boil; Reduce Heat to Low, and simmer for 2 hrs.Remove the corned beef to a platter, Cover with foil place in oven to keep warm on low.
3. Skim any fat off the broth; Add the Potatoes, carrots, & Vegies.(EXCEPT CABBAGE) ( if there is too much broth remove some) Bring to BOIL; Cover, reduce the heat to med, and cook for approx 10 min. Now, ADD: Cabbage wedges, continue cooking about 20 min. till cabbage is tender
4. Slice the Corned beef and serve with all the vegies. serve with Horseradish, and or Mustard Enjoy a wonderful Irish meal.