CORNED BEEF AND CABBAGE
Refrigerate leftover corned beef. It makes a delicious sandwich
when served on rye bread spread with spicy mustard and topped
with Swiss cheese. For a Reuben, add a dab of sauerkraut.
3 to 4 lb. corned beef brisket
1 onion, halved
2 ribs celery with tops
1 carrot, peeled
2 bay leaves
1 tsp. black peppercorns
2 cloves garlic
4 to 6 new potatoes, peeled and quartered
4 to 6 carrots, peeled and cut into bite-size pieces
1 medium head cabbage, cut into wedges
Cover meat with cold water and add onion, celery, 1 carrot, bay
leaves, pepper and garlic. bring to a boil; reduce heat and simmer
about 3 hours or until meat is tender.
When fork pierces the meat easily, it is done. Leave in broth for
an additional hour. Remove meat from broth. Boil potatoes,
remaining carrots and cabbage in corned beef broth until tender,
about 10 minutes. When vegetables are done, serve on plate with
several slices corned beef on top of vegetables.