Corned Beef and Cabbage


Based on a recipe found at Cooking.com, this preparation with rutabagas added is a family favorite. Serves 4-6.

2 medium yellow onions, peeled
6 whole cloves
3 1/2-lb. piece corned beef, preferably bottom round
2 bay leaves
8 black peppercorns
6 large carrots, peeled and cut into thirds
1-2 large, or 3-4 small rutabagas peeled and cut into large chunks
6-8 yellow potatoes, peeled and halved
1 medium head green or savoy cabbage, washed, cored and cut into six wedges
Salt and pepper to taste

Stud onions with cloves. Rinse corned beef in cold water to remove brine. Put beef in a large pot and add onions, bay leaves, peppercorns, and enough water to cover. Bring to a boil over high heat, cover and reduce heat. Simmer beef for 2 1/4 hours, skimming occasionally.

After 2 1/4 hours add the carrots, rutabagas and potatoes. Return to a simmer and cook, covered for 15 minutes. After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the vegetables are tender.

Transfer beef to a cutting board. Tent loosely with foil. Transfer vegetables to a platter. Remove cloves from onions. Strain cooking liquid, discarding bay leaves and peppercorns. Return liquid to pot and cook over high heat until reduced by one-third, 20-30 minutes. Season to taste with salt and pepper.

Return vegetables to stock and heat through for about 5 minutes. Cut beef across the grain, in 1/4-thick slices. Arrange beef and vegetables on warmed platter. Moisten with stock. Serve with additional stock and hot mustard if you like.

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