Hello Sparkfamily! Here is a family favorite that I know you will enjoy! Take a peek!
1 corned beef brisket
1 large head cabbage (preferably savoy)
6 cloves garlic, whole peeled
2 bay leaves
1 pound carrots, peeled
6 large potatoes
1 stalk celery, thinly sliced
3 whole cloves
1/2 tsp Old Bay seasoning
1/4 tsp black pepper, ground
Wash brisket. Make small X slits in the meat and insert garlic and cloves
Place the meat into a stockpot (at least 8 quarts). Cover the meat with
water. Add bay leaves, peppercorns, Old Bay, 2 carrots and sliced celery.
Bring to a boil, skim off foam and reduce heat to a simmer. Simmer 2-3
hours, or until meat is nearly tender.
Meanwhile, prepare vegetables. Quarter the cabbage, peel potatoes,
carrots, turnips and parsnips. Slice vegetables into 2 inch chunks.
During last half hour, add remaining vegetables and cook until tender.
Drain and serve with yellow mustard Enjoy!
Are you pushing forward in 2014? Silly me, of course you are! Hugs, Rose:)