Corned Beef & Cabbage
1 (3 1/2 lb.) flat-cut and well trimmed corned beef brisket
1 onion, studded with 10 whole cloves
3 large cloves garlic
3 large sprigs each of fresh thyme, and flat-leaf parsley, tied together
1 large bay leaf
1 tsp. mustard seed
1/4 tsp. black peppercorns
12 small (2 oz.) white onions, peeled
12 small red potatoes, well scrubbed
6 peeled carrots, cut crosswise into thirds
1 (2 lb.) head cabbage, cut into 8 wedges
- Place beef in an 8-qt. pot. Add cold water to cover by 1 in. Cover; bring to boil. Reduce heat to low; simmer 5 min. Skim foam from top.
- Add onion, garlic, herb bundle, bay leaf, mustard seed and peppercorns. Cover; simmer 2 1/2 hrs. With slotted spoon, discard onion with cloves, garlic, herb bundle and bay leaf.
- Add white onions; cover. Simmer 20 min. Add potatoes, carrots and cabbage. Cover; simmer 20 min., until beef is fork tender and vegetables are crisp tender. Remove from heat.
- To serve: Transfer vegetables to platter, halve potatoes. Place beef on cutting board; slice thinly across grain.
