- Rating:
- Servings:
- 8
- Difficulty:
- Easy
- Total Time:
- Recipe By:
- An Original Recipe By Melissa's
Ingredients
- 5 pounds Corned Beef Brisket
- 6 tablespoons Peppercorn or Packaged Pickling Spices
- 1 pound Organic Carrots peeled and halved
- 1 medium Organic Cabbage (use Red Cabbage) quartered or cut into wedges
- 2 cloves Fire Roasted Garlic chopped
- Butter melted
- 1 pound Cipolline Onions peeled and halved
Directions
Place the corned beef in water to cover along with the peppercorns or mixed pickling spices (corned beef sometimes comes with a pickling spice package). Cover the pot or kettle, bring to a boil, reduce heat and simmer 5 hours or until tender, occasionally skimming scum off surface. During the last hour, add the carrots and onions and cover again. During the last 15 minutes, add the cabbage. Transfer meat and vegetables to a platter and brush the vegetables with the melted butter. Serve with boiled parsley potatoes, cooked separately.
