50+ Friends Club Cookbook
Meat and Game

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Corned Beef Dinner

From the Kitchen of: Sylvia Andrew

I have never cared for cooked cabbage, but love it the way it's done in this recipe.

3-4	lb.	Corned beef brisket
1/2	C	Chopped onion
1/4	C	Packed brown sugar (optional) Try it. It totally changes the flavor of cabbage.
2	cloves	Garlic, minced
1	tsp.	Dry mustard
2		Bay leaves
	dash	Ground cloves
6	med	Potatoes
6		Carrots, halved
1	head	Cabbage (about 2 pounds), cut into 6 wedges

• In large cooking pot place meat and contents of spice packet (if included in corned beef package). Add enough hot water to cover meat. Add onion, brown sugar, garlic, dry mustard, bay leaves and cloves. Heat on "Hi" to boiling.
• Reduce heat to low setting. Simmer, covered, 3 1/2 to 4 hours, or until meat is fork tender Add potatoes and carrots during last 30 minutes.
• Remove meat from cooking liquid. Keep warm.
• Gradually add cabbage wedges to potatoes and carrots. Remove excess liquid if necessary. Cook covered, on medium setting 20 to 25 minutes, or until cabbage is tender.

  To serve, cut meat across the grain into 1/4-inch thick slices. Serve meat slices with vegetables.