Corned Beef and Cabbage

Title: Corned Beef and Cabbage

From: CityMama


1 prepared corned beef brisket (When buying your brisket, plan on about 1 lb. per person (more if you want leftovers) since there usually is a fair amount of fat to account for and it shrinks quite a bit when cooking.)
3-4 garlic cloves
1 bay leaf
10 peppercorns
4 whole cloves
peel from half an orange
1 savoy or regular cabbage (cut into six wedges)
1 pound of carrots (scrubbed, ends trimmed, leave whole)
2 turnips (peeled and quartered)
4 parsnips (peeled, ends trimmed, leave whole)
potatoes (1 medium waxy potato [like white or Yukon Gold] or two new potatoes per person)
finely chopped flat-leaf parsley to garnish

Place brisket fat side up in a dutch over or other heavy bottomed pot and cover with cold water. Add garlic, bay leaf, peppercorns, cloves, and orange peel and bring to a boil. Reduce heat to low and cover. Simmer slowly according to package directions or until fork tender, 2-3 hours. Skim foamy impurities every so often. Remove brisket to a large platter and tent with foil. Remove orange peel and discard. Raise temperature of liquid to medium, and add veggies to the pot. Simmer until root vegetable are just fork-tender, about 15 minutes. Slice corned beef on the bias against the grain and return to platter. Arrange vegetables around the meat and sprinkle parsley over all. Serve with condiments on the side.


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Filed under beef, citymama, corned beef, dinner, irish, main dish, potatoes, vegetables

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