Corned Beef & Cabbage
1 4-pound corned beef brisket 3 large carrots, cut into
large chunks 4 onions, chopped 1 large sprig of fresh thyme
3 sprigs of fresh parsley 1 head of cabbage Pepper, to taste
Place the first five ingredients in a Dutch oven. Add cold
water to cover. Bring water to a boil, lower heat and
simmer, covered, for two hours. Occasionally skim any fat
that rises to the surface during simmering. Quarter the
cabbage and add to the pot. Cook for another hour - or until
the meat and vegetables are tender. Adjust seasonings. Slice
the corned beef and serve with the vegetables. This dish
goes well with boiled red potatoes and a hearty English
mustard or horseradish sauce.
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