Cornbeef & Cabbage

Cabbage and potatoes have been added at this point.

I used regular potatoes instead of the red potatoes this time.

This is a family recipe from my mom Midge. As a child I remember having this for dinner and then sneeking into the kitchen after dinner to munch a few more pieces of meat before my mom would put the leftovers away. LOL!

You will need the following:

1 2-2 1/2 lbs Cornedbeef Brisket

2-4 Pepper corns (whole)

2 Bay leaves

Basil

Red Potatoes (but you can use other potatoes)

1 small cabbage, cut into fours

Place beef into a large pot, fat side up with the juices from the package. Add spice packet contents and other spices from above. Add enough water to cover the meat. Bring to a boil. Then reduce heat to a rolling simmer, cover and leave for 2 1/2 - 3 hours.

During the last 30-45 minutes, add potatoes and cabbage. Bring to a boil, then reduce and cover for remaining time (30-45 min).

Remove from pot, let stand for about 5 minutes. Thinly slice meat across the grain.

Serve with horseradish and/or mustard.

Leftover meat can be used for great sandwiches.

I hope you enjoy this as much as my family does. Can't wait until I can do this again.