CORNED-BEEF and CABBAGE

Recipe from "WillieZ's Kitchen"

Ingredients

Spices

Notes:

1. You need to estimate if more spices than indicated need to be put in. Taste the broth in a couple of hours and see if anything else needs to be added.

2. Some people like to place the corned-beef in water (without anything else), bring it to a boil, drain the water and fat, and then start over. It eliminates some of the salt. Since I add the cabbage and potatoes to the pot, I find that I do not need to bring the corned-beef to a boil and drain it first.

Cooking

1. Place corned-beef in a 6 qt. pot. Add enough water to cover the corned-beef. Bring to a boil and skim off the fat.

2. Add all ingredients except for the potatoes and cabbage. Return to a boil and turn down the heat and simmer for about 75 minutes per pound. Should end up fork tender. Longer cooking won't hurt. Cook meat before you add the potatoes and cabbage.

3. Put in cut potatoes (I cut potatoes in relatively small pieces) and cook for about 15 minutes before adding the cabbage (very coarsely chopped). Bring up the heat and boil until potatoes and cabbage are tender.

4. Take out the corned-beef and place it on a cutting board and cover for about 10 minutes.

5. With a slotted spoon, spoon out the potatoes, cabbage, carrots, onions, etc., into a large bowl. Add a little of the juice from the pot if necessary to the bowl. Lightly mix and serve.

6. Slice the corned-beef against the grain (if it doesn't already fall apart on you). Serve immediately!

03122008