Irish Corned Beef and Cabbage

By carolync

Ingredients

• 1 3-4 lb. corned brisket of beef
• 2 onions, sliced
• 2 cloves garlic, minced
• 6 cloves, whole
• 2 bay leaves
• 6 potatoes, small to medium, pared
• 6 carrots, small, pared
• 6 onions, small, pared
• 1 cabbage, medium, cut in wedges

Preparation

Step 1

Directions

Place brisket in a Dutch oven and barely cover with hot water; add onion, garlic, cloves and bay leaves. Cover and simmer (do not boil) 1 hour per lb. of meat, or until fork tender. Remove meat from liquid; add potatoes and carrots and cover. Bring to boiling and cook 10 minutes. Then add cabbage wedges and whole onions and continue cooking 20 minutes longer or until vegetables are tender. Serve.