Corned Beef and Cabbage

Name: Traditional Corned Beef and Cabbage
Cook time: 3 h 20 min
Yield: 6 to 8 servings
Ingredients: 3 lb. Corned beef brisket; 1 Large onion; 2 Garlic cloves, minced; 4 Whole cloves; 2 Bay leaves; 4 Small potatoes, diced; 2 cups Baby carrots; One 2 lb. Head of cabbage, cut into wedges

Corned beef, three hours in a pot, the vegetables at the end. March is optional.

Serves6 to 8
Simmerabout 3 hours
Vegetables15 to 20 min.
Donewhen tender

You'll need

Corned beef brisket3 lb.
Large onion1
Garlic cloves, minced2
Whole cloves4
Bay leaves2
Small potatoes, diced4
Baby carrots2 cups
Head of cabbage, cut into wedgesone, 2 lb.

Note. The family recipe washes the beef first. We took that out.

What to do

Put the corned beef in a large kettle or Dutch oven and cover it with water. Add the onion, garlic, cloves and bay leaves.
Cover the kettle and simmer about 3 hours, or until tender.
Lift the meat out of the broth. Add the potatoes, carrots and cabbage to the broth, cover and cook 15 to 20 minutes.
Slice the corned beef thin, across the grain. Serve with the vegetables, minus the bay leaves.

John's Meat Market, 389 Park Avenue, Scotch Plains, NJ 07076. 908-322-7126. The recipe calls for a 3 lb. corned beef brisket.

At the counter

The recipe calls for a 3 lb. corned beef brisket.

Call 908-322-7126

Or use the order form.

Prints on a page or so, without the website around it. Grease stains not included.