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Corned Beef and Cabbage

1 3-4 lb corned beef. Throw away the nasty spice sack that came with it
2-3 onions, peeled
1 bunch of carrots, scrubbed, trimmed and cut in half crosswise
1 cabbage, outer layer removed, quartered (keep stem in). Try pushing a toothpick through the leaves to keep them together while cooking
4-5 potatoes, scrubbed (red, boiling, don't really care. Stay away from baking)
4-5 cloves of garlic
10-12 whole peppercorns
1 bay leaf
10 or so mustard seeds
2-3 cloves
Some will also use a few juniper berries. Not me, but you can

1) Cover the beef with 1" of water and bring to a boil
2) Reduce heat to a very slow bubble, and all but the carrots, cabbage and potatoes
3) Cook for 2 hours, turning the beef every 20 minutes or so
4) Add boiling water to keep beef covered
5) Add vegetables after 2 hours
6) After 30 minutes, check veggies every 5 minutes or so, and remove when done (soft). Cabbage will likely take longest.
7) Keep cooking until beef is fork tender on both sides. Could take 3 hours. Could take 4. Don't rush.
8) Remove beef from broth

If serving right away, add veggies to the beef pot to reheat. Slice beef and serve with carrots, a potato, and a quarter of cabbage. Plus some stout.

If storing, best to store the beef in one container, covered in broth. Then put veggies in other container with remaining broth.

If reheating, try slicing the beef, put on a plate, add some water, and heat in a 375 oven. In a large pot, bring veggies and broth to a boil and simmer until the veggies are warm.

A good mustard for some. Horseradish for others. Ban your children from thinking about ketchup.

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