New England Corned-Beef Dinner
4-5 pound corned beef brisket
1 clove garlic
2 whole cloves
10 whoel black peppers
2 bay leaves
8 medium carrots, pared
8 medium potatoes, pared
8 medium yellow onions, peeled
1 medium head cabbage, cut in 8 wedges
2 Tablespoons butter or margarine
1/2 cup mayonnaise or cooked salad dressing
1 Teaspoon chopped onion
1/2 Cup prepared mustard
Wipe corned beef with damp paper towels. Place in large kettle; cover with
cold water. Add garlic, cloves, black peppers and bay leaves.
Bring to boiling; reduce heat, and simmer 5 minutes. Skim surface, then
simmer, covered, 3 to 4 hours, or until meat is fork-tender.
Add carrots, potatoes, and onions during last 25 minutes. Add cabbage during last 20 minutes. cook just until vegetables are tender.
Make mustard sauce: Combine all ingredients, mix well. Refrigerate, covered,
until ready to use. Makes about 1 cup
To serve: slice corned beef thinly across the grain. Arrange on one side of
serving platter. Place cabbage wedges beside meat. Brush potatoes with
butter, and place in serving dish; sprinkle with parsley. Arrange carrots
and onions in another dish. Serve mustard sauce on the side.