RECIPE FROM "SANDY'S
The Best Corned Beef and Cabbage
(Contributed by Nina Strand-Kaya)
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
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.