Corned Beef and Cabbage Dinner

This recipe is one I have been making every year since 1983 when it was in the Minneapolis Star and Tribune -- the best part of this recipe is the mustard sauce that some years I have double the recipe so we have enough!! See separate posting for Mustard Sauce.

5 pounds corn beef brisket, rinse and pat dry (throw away seasoning packet if there is one)
2 cloves garlic, whole
2 whole cloves
10 peppercorns, whole
2 bay leaves
8 carrots, pared; chunks
8 potato, pared; chunks (note I used a bag 2 lb mini potatoes)
8 onions, peeled
8 parsnips, pared; chunks
1 cabbage head, cut in 8 wedges
2 tablespoons butter
chopped parsley

In large pot cover corn beef with cold water--add garlic, cloves, peppercorns and bay leaves.

Bring to a boil then reduce heat and simmer for 5 minutes Skim surface and simmer covered for 3-4 hrs until meat fork tender.

Add carrots, potatoes, parsnips and onions before the last 30 min.

Add cabbage 10 min after other vegs and cook at least 20 min

Cook until vegs tender

To serve -drain --vegs on platter --slice brisket across grain--arrange with other vegs --brush vegs with butter and sprinkle with parsley

Serve with mustard sauce