Corned Beef Dinner
|Corned beef brisket||3 Pound|
|Onion||1 Large, quartered|
|Celery seed||1 Teaspoon|
|Garlic||1 Clove (5 gm), crushed|
|Carrots||6 Medium, peeled and cut into 2-inch pieces|
|Potatoes||6 Medium, peeled and quartered|
|Onions||6 Medium, peeled and quartered|
|Turnip||1 Small, peeled and quartered|
|Cabbage||1 Small, cored and cut into wedges|
|Hot mustard/Horseradish||2 Tablespoon|
Rinse the corned beef.
Refrigerate overnight submerged in cold water.
When you are ready to cook, pour off the water and discard it.
Place the brisket in a large pot and cover with boiling water.
Add the quartered large onion, bay leaf, celery seed, garlic, and peppercorns.
Bring to a boil, then lower heat, cover, and simmer the corned brisket for approximately 3 hours, or until fork tender.
About 40 minutes before the meat has finished cooking, add the carrots, potatoes, onions, and turnip to the pot.
Cover again, bring water to a new boil, then lower heat to simmer once more.
After these vegetables have simmered about 25 minutes, add the cabbage to the broth and simmer, covered, 10 to 15 minutes longer, until done.