Shelly's Recipe

CORNED BEEF AND CABBAGE

Category: Brisket/Cornbeef

1 (5-6 pound) corned beef
1 (3 pound) cabbage
3 large onions, quartered
6 carrots, peeled and halved
3 celery sticks, halved
6 whole cloves
12 black peppercorns
2 bay leaves
12 new potatoes
6 carrots, peeled and halved
12 whole cloves of garlic
salt and cracked black pepper to taste
Louisiana Gold Pepper Sauce
chopped parsley for garnish

In a large stock pot, place corned beef, onions, carrots, celery, cloves, peppercorns and bay leaves and season to taste with Louisiana Gold. Cover the contents by 4 inches with lightly salted water. Bring to a rolling boil, reduce heat to simmer and cook until beef is tender, approximately 2 1/2 hours. Remove and keep warm.

Strain broth and return it to the stock pot. Add potatoes, carrots and garlic. Season to taste using salt and pepper. Bring to a rolling boil, reduce to simmer and allow to cook approximately 10 minutes.

Slice the cabbage into 6 equal wedges and add to the stock. The vegetables and cabbage should be cooked perfectly in 20-30 minutes.

To serve, arrange the beef on a warm serving platter and surround with cabbage and vegetables. Ladle hot broth over the beef and vegetables and garnish with chopped parsley. I always serve a sauce boat of horseradish cream with this dish. SERVES: 6