Recipe - Dublin Corned Beef And Cabbage

3 pound Corned beef
3 Bay leaves
1 teaspoon Cloves, ground
1 tablespoon Black pepper, fresh, ground
1 tablespoon Mustard, ground~
1 White cabbage, head
1 One half 2 pounds

Put the corned beef and all the seasonings in a large pot, and cover with
water. Bring slowly to a boil, cover and simmer very gently for an hour.
Meanwhile, cut away the fibrous part of the cabbage, discard and cut
cabbage into 8 sections. When the beef has been simmering for an hour add
the cabbage and simmer for another One half hour or until the cabbage is very
tender. Allow the corned beef and cabbage to cool down in the saucepan for
about One half an hour. Then, carve the beef and serve it with the cabbage.

Source: Irish Country Cooking Malachi McCormick (c)1988
Posted to MCRecipe Digest V1 #500 by Bobbi Zee zpegasus@tsrcom.com on
Mar 4, 1997.