Corned Beef and Cabbage

  Here's a traditional recipe for corned beef and cabbage:

Ingredients: - 2 pounds corned beef brisket - 1 head of cabbage, cut into wedges - 6 medium-sized potatoes, peeled and quartered - 4 medium-sized carrots, peeled and cut into chunks - 1 large onion, peeled and quartered - 6 cloves of garlic, peeled - 1 tablespoon whole black peppercorns - 2 bay leaves

Instructions: 1. Rinse the corned beef brisket under cold running water to remove excess brine. 2. Place the brisket in a large pot and cover it with water. Add the bay leaves and whole black peppercorns. 3. Bring the pot to a boil over medium heat, then reduce the heat to low and let it simmer, covered, for approximately 2-3 hours or until the meat is tender. Skim any foam that rises to the surface. 4. After 2 hours of simmering, add the potatoes, carrots, onion, and garlic to the pot. Continue cooking for an additional 30 minutes. 5. Finally, add the cabbage wedges to the pot and cook for another 15 minutes or until the cabbage is tender. 6. Remove the corned beef from the pot and let it rest for a few minutes before slicing it against the grain. 7. Serve the sliced corned beef with the cooked vegetables. You can also drizzle some of the cooking liquid over the dish for added flavor. Enjoy your homemade corned beef and cabbage!