Corned Beef and Cabbage Recipe
2 - 2½ pound corned-beef brisket.
1 tbsp coarsely ground black pepper.
1 tsp ground allspice
2 bay leaves.
2 tsp salt.
½ pound diced carrots.
1 lb diced onions.
1 lb red potatoes, peeled and chopped.
2 stalks diced celery.
2 lbs cabbage (chopped).
Place the corned beef, pepper, allspice, bay leaves and salt into a large 8-quart pot along with 3-quarts of water. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook, at a low simmer for 2½-3½ hours (until the corned-beef is tender and will fall apart, easily).
Add the carrots, onions, potatoes and celery. Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the potatoes and cabbage are tender. Remove the bay leaves and serve immediately.