Corned Beef and Cabbage

Serves 6

  • 2 to 2 1/2 pound corned beef brisket
  • 1 tsp whole black peppers
  • 2 bay leaves
  • 1 small cabbage, cut into 6 wedges

Trim fat from meat. Place in Dutch oven or large pot; add juices and spices from package. Add water to cover meat. Add peppers and bay leaves. (If your brisket comes with an additional packet of spices, add it and omit the peppercorns and bay leaves.) Bring to boiling, reduce heat. Cover and simmer about 2 hours or 50 minutes per pound till tender.

Return to boiling, reduce heat. Add cabbage. Cover and cook for 15 to 20 minutes more till cabbage is tender. Discard bay leaves. Remove meat and cabbage. Slice meat across the grain. Season to taste.

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