Corned Beef And Cabbage
|Corned beef||2 Pound|
|Cold water||1 Tablespoon|
|White cabbage||2 Pound|
1. Rinse the corned beef in cold water, then cover with water in a kettle. Heat to boiling. Skim off foam. Cover and simmer 2 hours or until the meat is tender.
2. Wash the cabbage, remove the heart, cut in quarters and shred on a slaw knife.
3. Twenty minutes before the corned beef is done, remove 2 cups of the broth from the kettle. Skim off the fat and pour the liquid over the cabbage in a separate saucepan. Bring to a boil, cover and simmer about 6 minutes, or until the cabbage is tender. Drain the cabbage. 4. Arrange cabbage on a hot platter. Cover with pieces of the corned beef, which have been sliced across the grain. If preferred, the cabbage may be cut in wedges and simmered 10 minutes in a separate saucepan in liquid from the corned beef. Do not overcook the cabbage. Cook only long enough to make it tender.