Recipe(tried): Corned Beef and Cabbage Dinner

CORNED BEEF AND CABBAGE DINNER

Long, slow cooking tenderizes the brisket, which is the centerpiece of this hearty, one-dish meal.

1 (2 to 2 1/2 lb) corned beef brisket*
1 teaspoon whole black pepper
2 bay leaves
3 medium carrots, quartered lengthwise
2 medium parsnips (or 1 medium rutabaga), peeled, cut into chunks
2 medium red onions, cut into wedges
10 to 12 new potatoes (1 lb total)
1 small (1 lb.) cabbage, cut into 6 wedges

Trim fat from meat. Place in a 4-to 6-quart pot; add juices and spices from package of corned beef.* Add enough water to cover meat. Add peppercorns and bay leaves. Bring to boiling; reduce heat. Simmer, covered, about 2 hours or till meat is almost tender.

Add carrots, parsnips or rutabaga, and onions to meat. Return to boiling; reduce heat. Simmer, covered, for 10 minutes.

Scrub potatoes; halve or quarter. Add potatoes and cabbage to pot. Cover and cook about 20 minutes more or till vegetables and meat are tender. Discard bay leaves. Remove meat from pot.

Thinly slice meat across the grain. Transfer meat and vegetables to a serving platter.

*If your brisket comes with an additional packet of spices, add it instead of the pepper and bay leaves called for in the ingredient list.

Makes 6 servings