Corned Beef and Cabbage

Photo: Carla

Ingredients

5 pounds Corned-Beef brisket

2 Whole cloves

2 Bay Leaves

8 mediums Potatoes, pared

1 inch Medium cabbage, cut wedges

Chopped parsley

1 Clove Garlic

10 Whole black Peppers

8 mediums Carrots, Pared

8 mediums yellow onions, peeled

2 pounds Butter

Preparation

Wipe corned beef with damp paper towels. Place in large pan, cover with water. Add garlic, cloves, black peppercorns, and bay leaves. Bring to boil. Reduce heat; simmer 5 minutes. Skim surface and cover pan; simmer 3 to 4 hours, or until corned beef is fork-tender. Add carrots, potatoes, and onions during last 25 minutes. Add cabbage wedges during last 15 minutes. Cook vegetables just till tender. Slice across the grain. Arrange slices on platte