Corned Beef and Cabbage
|Corned beef brisket||9 Pound (1 In Number)|
|Garlic||1 Clove (5 gm)|
|Green pepper rings||2|
|Carrot||1 , pared|
|Green cabbage head||1|
|Mustard sauce||1⁄4 Cup (4 tbs)|
5 to 6 hours before serving: Place brisket in large deep kettle; cover with water.
Add onion slices, studded with cloves, peppercorns, bay leaf, rosemary, garlic, pepper rings, celery and carrot.
Simmer 5 to 6 hours, or until brisket is fork-tender.
Wash cabbage; cut into quarters or sixths; trim off core, but leave enough to hold cabbage intact.
About 30 minutes before meat is done: Skim fat from top of liquid; arrange cabbage on meat; simmer, covered, 25 to 30 minutes or until cabbage is tender-crisp.
Serve meat and cabbage with Mustard Sauce.