- Ingredients:
- 3-4 lbs corned beef brisket
- 5-6 bay leaves
- 30 whole peppercorns (wrap & tie in cheese cloth)
- Carrots
- Potatoes
- White onion
- Cabbage
Cover corned beef with cold water, bring to boil and boil 10 min. Remove scum. Then add bay leaves & peppercorns. Cover and simmer until tender, about 3 hours. Then add carrots, potatoes, white onion. About 15 minutes before veggies are done, add cabbage, cored & quartered. Cook just until tender.