Corned Beef Dinner

by Corinne
(Iowa)

Ingredients

1-4½ pound corned beef brisket
4 allspice berries
2 bay leaves
1 teaspoon mustard seeds
1 onion, quartered
1 bulb garlic, cut crosswise
1 teaspoon black peppercorns
1 whole clove, optional
1 medium head cabbage, cut into eighths
1½ pounds small red potatoes

Instructions

Rinse corned beef and place in large cooking pot. Add allspice, bay leaves, mustard seeds, onion, peppercorns, and clove. Add enough water to cover.

Bring to a boil, reduce heat and simmer, covered, for about 4 hours, or until fork-tender. Remove and keep warm.

Strain out spices and vegetables from cooking water. Add cabbage and potatoes. Bring to a boil, reduce to a simmer and cook for 30 minutes or until potatoes are fork tender.