Pretty Excellent Corned Beef and Cabbage

Lots of ways to cook this. My new personal favorite. This was done with a smaller piece of beef, so scale herbs and spices a bit up (not 2x!) if you are cooking a larger piece

Start with a 2-3 lb piece of corned beef from a butcher. Not something cryo-vaced into a plastic bag with a spice package. Just beef, already brined/corned. Leave the fat on.

1 tsp peppercorns
1/2 tsp whole allspice
1 small cinnamon stick
3 cloves of garlic, peeled
1 tsp mustard seeds
1 tsp thyme
2-3 bay leaves
1 head of Savoy cabbage, quartered
5-6 large carrots, scrubbed, cut into 2 inch long pieces

1) Cover the beef in water, add all the herbs and spices.
2) Bring just to a boil, then simmer on low (occasional bubble) for 2.5 hours.
3) Add the carrots, simmer for 10 minutes
4) Add the cabbage, simmer for another 5 minutes
5) Remove carrots and cabbage when tender
6) check beef with fork. If tender, you are done. If not, keep simmering.
7) add cabbage and carrots back in to reheat when beef is done
8) remove all, slice off the larger amount of fat. Slice only the beef you will eat that evening.
9) serve with mustard (if you desire), and horseradish (no choice here, you have to)
10) stare down the children if the ask for ketchup

If there are leftovers, store overnight with a little bit of the cooking liquid.

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