• Corned Beef & Cabbage
  
  
  One 4-5 pound corned beef brisket
  16 cups cold water
  1 large or 2 small cabbage, cut into 8 thick wedges (leave part of the stem attached so the leaves don't separate in cooking)
  3-4 large Russet potatoes, peeled and cut into 5-6 pieces.
  1/2 bag of baby carrots 
  
  
  

Inspiration: "I love cooking with wine—sometimes I even put it in the food”  - Julia Child

                                     (The Murphy’s is for the cook)

DIRECTIONS:

Place the corned beef in a large Dutch oven with a tight-fitting lid, add the water, bay leaves, peppercorns, allspice and cloves. Bring to boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about 3 hours and 45 minutes.  (Note on braising:  “Low and slow” - oven temp of 200º for two hours and then 250º for the last hour and 45 minutes makes the meat tender).

Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes and other veggies to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20-30 minutes.

Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes and carrots. Ladle some of the hot cooking liquid over the corned beef.  Can be served with apple cider vinegar- yummy!

NOTE ON STORING: After the meal is over, store the veggies in one glass container, the meat in another and some of the liquid in a third.  Refrigerate.  Next meal:  skim off any fat before reheating in the liquid.