Corned Beef and Cabbage

By Febrina Malloy

Be sure to cook the potatoes with the meat according to the recipe; otherwise the corned beef will be too salty.

Ingredients:
5 lb. corned beef brisket
1 or 2 tsp. pickling spices, in a tea ball or cloth bag
8 small potatoes, scrubbed, peeled, and cut up
1 or 2 yellow onions, peeled and cut into quarters
a few turnips, peeled and quartered
8 carrots, scrubbed
1 small head of cabbage, cut in quarters

Directions:
1. Place meat in a large heavy kettle with a tight fitting lid, cover with cold water, and add spices.
2. Bring to a boil. Skim if needed, and reduce heat.
3. Simmer covered 3 1/2 to 4 hours, or until meat is tender when pierced with a fork.
4. Remove some of the cooking liquid, then add potatoes, onions, turnips, and carrots.
5. Cook 25 minutes, then skim off fat.
6. Place cabbage wedges on top of vegetables and cook 20 minutes more, until vegetables are tender.