Ingredients
- 4 to 5 lbs. corned beef
- 1 bay leaf
- Water
- 1 clove garlic
- 1/2 tsp. peppercorns
- 1 large cabbage
- 10 carrots, peeled and cut into 3 inch pieces
- 16 small red potatoes
Instructions
Preheat oven to 375 degrees.
In an 8-quart dutch oven, place beef, garlic, bay leaf peppercorn and enough water to cover beef. Cook over high heat until boiling. Reduce to low heat, cover and simmer 3 to 3½ hours or until beef is fork tender. Remove beef, set aside and keep warm. Cut cabbage into wedges and add with remaining vegetables to liquid in dutch oven. Bring to a boil; then, reduce heat to low, cover and simmer for about 30 minutes or until vegetables are fork tender. To serve, slice beef and arrange on large platter with cabbage, carrots and small red potatoes.