Traditional Gray Corned Beef and Cabbage

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TRADITIONAL GRAY CORNED BEEF AND CABBAGE I Prep Time: 20 Minutes Cook Time: 3 Hours Ready In: 3 Hours and 20 Minutes Makes 6 servings Ingredients: 5 pounds gray corned beef brisket 5 black peppercorns 1/2 teaspoon garlic powder 1 onion, peeled and left whole 1/4 cup chopped fresh parsley 2 bay leaves 1 head cabbage, cored and cut into wedges 4 large carrots, peeled and sliced 6 large potatoes, cut in quarters 1 pinch salt 2 tablespoons butter Directions: 1. In a 6 quart Dutch oven, Place the beef brisket, black peppercorns, garlic powder, onion, bay leaves and salt. Fill pan with water to cover everything plus one inch. Bring to a boil and cook for 20 minutes. Skim off any residue that floats to the top. Reduce heat to a simmer and cook for 2 to 3 hours, until meat can be pulled apart with a fork. 2. Once the meat is done, add the cabbage, potatoes and carrots, pressing them down into the liquid. Simmer for an additional 15 minutes or until the potatoes are tender. Skim off any oil that comes to the surface. Stir in the butter and parsley. Remove the pot from the heat. 3. Remove meat from the pot and place onto a serving dish and let rest for 15 minutes. Also remove vegetables to a bowl and keep warm. 4. Slice meat on the diagonal against the grain. Serve meat on a platter and spoon juices over meat and vegetables. Serving Suggestion: Serve with Horseradish/Mustard Sauce: 1/2 cup sour cream 1 1/2 to 2 teaspoons dry mustard 1 teaspoon (+) horseradish 1/4 teaspoon onion salt - - IMPORTANT FOOD SAFETY REMINDER - - All cooking temperatures and times indicated above are suggestions only. Cooking temperatures and times and may vary for your oven, broiler stove top or grill. Please use an appropriate meat thermometer for accuracy.

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