Traditional Corned Beef & Cabbage
from: http://www.beeftips.com/recipes_html/trad-corned-bf.html
Prep Time: 30 minutes
Cooking Time: 3 hours

3 lb. corned beef brisket
1 large onion
2 garlic cloves, minced
4 whole cloves
2 bay leaves
4 small potatoes, diced
2 c. baby carrots
2 lb. head of cabbage, cut into wedges
Wash corned beef in cold water; place in large kettle or Dutch oven.

Cover with water; add onions, garlic and seasonings. Cover and simmer about 3 hours or until tender.

Remove meat from broth. Add potatoes, carrots and cabbage; cover and cook for about 15-20 minutes.

Slice corned beef across the grain, making thin slices. Serve with vegetables. Makes about 6-8 servings.



Tasty variation:

1/2 c. dark brown sugar
1/4 c. + 3 TBS. prepared mustard, divided
2 TBS. sugar
1/4 TBS. vinegar
1/2 c. mayonnaise
After removing corned beef from broth, combine brown sugar, 3 TBS. of mustard and enough broth (about 2 TBS.) to make a thick paste.

Place the corned beef in a baking dish and spread the mustard mixture over the top.

Bake in a 400 degree oven for about 15 minutes (while the vegetables are cooking).

Meanwhile in a separate dish, combine 2 TBS. sugar, 1 TBS. vinegar, 1/4 c. prepared mustard and 1/2 c. mayonnaise; mix until smooth. Serve with corned beef and vegetables. Makes about 6-8 servings.