Corned Beef and Cabbage (Kathy Little)

By LADONMANK

Ingredients

• 2 packages of flat cut corned beef
• 4 onions, quartered
• 3 hearts of celery stalk's (32 ounces)
• 2 tablespoons dried, chopped garlic, or 5 fresh garlic cloves
• 3 Tab Beef Base
• 2 Tab oil
• Tone's Garlic Pepper
• 5 pounds baby Yukon gold potatoes
• 2 pound package baby carrots
• 3 heads of cabbage
• 1 stick of butter

Preparation

Step 1

Remove corned beef from packages. Discard seasoning packet. In large stock pot, add 2 tablespoons oil. Season both sides of corned beef with garlic pepper. Brown in stockpot. Add onions, celery and garlic. Cover with water. Add beef base and stir until dissolved. Continue to cook on a low boil until corned beef is tender. Approximately 3 hours. Remove corned beef to a platter and let cool. Remove celery from stockpot and discard. Add baby carrots to stockpot. Cover with lid and let cook 15 min. Next, add 5 pounds of baby Yukon gold potatoes and let boil 10 minutes. Core and slice cabbage how you prefer. On top of potatoes, add approximately 2 heads of cabbage and continue to boil. While cabbage cooks down, remove fat from corned beef and discard. Add 1 stick of butter on top of cabbage and cover. Slice corned beef and add on top of cabbage. Let boil 15 to 20 min.. Add the remaining head of cabbage on top of the corned beef and continue to cook on a low boil until tender. Cover cabbage with fresh ground pepper. Taste before adding any salt since corned beef is naturally salty.

You can always cut this recipe in half.