ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.

The Best Corned Beef and Cabbage
(Contributed by Nina Strand-Kaya)

 
Ingredients

1 (3- to 4-pound) corned beef brisket

1/2 cup chopped onion

2 cloves garlic minced

2 bay leaves

6 medium potatoes, peeled

6 medium carrots, peeled

1 medium head green cabbage cut into 6 wedges

Ingredients

Place the corned beef brisket in Dutch oven (its a roasting dish/pan with a lid that can either be used on the stove top or withstand oven temperatures over 500º ) and barely cover with hot water.

Add onions, garlic, and bay leaves.

Cover and simmer 3 to 4 hours or till tender. Remove meat from liquid and keep warm.

Add potatoes and carrots. Cover and bring to a boil. Cook 20 minutes). Add cabbage wedges and cook 20 minutes longer (or until all vegetables are fork-tender).

If desired, glaze meat while vegetables cook.

For glaze: Spread fat side of meat lightly with prepared mustard. Sprinkle with mixture of 1/4 cup brown sugar and 1/4 tsp. ground cloves. Bake in shallow baking pan, in oven at 350º for 15 to 20 minutes.

Slice corned beef across the grain, 1/8 to 1/4 inch thick.

Makes 6 servings.

The Lighter side

Drop a few ice cubes in the broth to bring the excess fat to the top, then spoon out the excess fat.