Recipe By: McCall’s Magazine c. 1960
Preparation Time: 4:00 – Number of Servings: 8
Ingredients:
4 pound corned beef brisket
1 clove garlic
2 whole cloves
10 whole black peppercorns
2 bay leaves
8 medium carrots
8 medium potatos — pared
8 medium yellow onions — peeled
1 medium cabbage — cut in wedges
2 tablespoons butter
1 tablespoon parsley — chopped
Mustard Sauce (see recipe)
Directions:
Wipe corned beef with damp paper towels. Place in large kettle; cover with cold water. Add garlic, cloves, peppercorns, bay leaves. Bring to boiling. Reduce heat; simmer 5 minutes. Skim surface. Cover kettle; simmer 3 to 4 hours or until corned beef is fork-tender. Add carrots, potatoes, onions during last 25 minutes. Add cabbage wedges during last 15 minutes. Cook vegetables just until tender. Slice corned beef thinly across the grain. Arrange slices on platter with cabbage. Brush potatoes with butter; sprinkle with parsley. Serve along with rest of vegetables and Mustard Sauce.