Rinse corned beef in cold water to remove brine. Place beef in large pot, add onions, carrots, bay leaves, peppercorns and
enough water to cover. Bring to a boil over high heat, cover and reduce heat to medium low. Simmer for 2 hours.
Wash cabbage, core, then cut into wedges. Add cabbage and potatoes to beef, cover and simmer until potatoes are tender,
about 25 minutes.
Remove meat from pot and let rest for about 15 minutes, tented in foil. This will make the meat easier to slice. Strain
vegetables. Slice the beef about 1/4 inch thick across the grain. Serve with mustard and horseradish.
Ingredients
Directions
Rinse corned beef in cold water to remove brine. Place beef in large pot, add onions, carrots, bay leaves, peppercorns and
enough water to cover. Bring to a boil over high heat, cover and reduce heat to medium low. Simmer for 2 hours.
Wash cabbage, core, then cut into wedges. Add cabbage and potatoes to beef, cover and simmer until potatoes are tender,
about 25 minutes.
Remove meat from pot and let rest for about 15 minutes, tented in foil. This will make the meat easier to slice. Strain
vegetables. Slice the beef about 1/4 inch thick across the grain. Serve with mustard and horseradish.