Corned Beef and Cabbage

Ingredients

• 1 6-pound corned beef
• 1 pound of carrots, roughly cut into inch sized bits
• 1 pound of onions, roughly cut into inch sized bits
• 1 can of beer
• 1 tablespoon mustard seed
• 1 tablespoon coriander seed
• ½ tablespoon peppercorns
• ½ tablespoons dill seed
• 3 bay leaves
• 3 pounds cabbage
• 2 pounds new red potatoes

Instructions

1. Using the largest stockpot you have, place the corned beef into it.
2. Place half the carrots and half the onions into the pot with the beef.
3. Pour in the beer. Add the mustard seeds, coriander seeds, peppercorns, dill seeds, and bay leaves.
4. Add enough water to cover the corned beef.
5. Mix everything well.
6. Bring this to a boil and then reduce to a simmer.
7. Cover and simmer for three hours, checking occasionally to make sure that the water is covering the beef.
8. Cut the cabbage into wedges.
9. Wash the potatoes and cut them in half. If the potatoes are about one inch in size, you do not need to cut them.
10. Once the beef simmered for three hours, add the remaining carrots, onions, cabbage, and potatoes.
11. Check the water level, everything should be covered with the water.
12. Bring the water to a boil, and then reduce to a simmer.
13. Simmer for twenty minutes until the potatoes and cabbage are tender.
14. Remove everything from the pot.
15. Slice the beef across the grain about ¼ inch thick.
16. This recipe will feed 12 people. If you want to feed only 6 people you can cut the recipe in half or you can use the leftovers to make corned beef hash or any other corned beef recipe.

source: http://recipes.lovetoknow.com/wiki/Corned_Beef_and_Cabbage

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