Gram’s Corned Beef and Cabbage

Ingredients: 

Corned Beef (3 to 4lbs) with seasoning packet  

Few Peppercorns

2 Bay leaves

2 Whole Garlic Cloves

1 Onion peeled and sliced

Salt (1/2 tsp to 1 tsp)

6 peeled and quartered white potatoes or small bag of new potatoes peeled/halved

½ small bag of mini-carrots         

1 Large peeled and chopped turnip

1 medium cabbage, quartered and cored

1 Tbsp. butter

1/3 cp. Brown sugar, firmly packed

5 Tbsps. Catchup

3 Tbsps. Apple Cider Vinegar

Wipe off Corned Beef (or Wash) to remove brine.  Cover with cold water in dutch oven or stockpot.  Add seasoning packet, salt, bay leaves, garlic, onions and peppercorns & bring to a boil.  Boil 5 min, remove top brine, cover kettle and reduce heat and simmer for 2 ½ to 3 hrs or until tender.  Remove to shallow baking pan when complete and save corned beef liquid in original pot.

Preheat oven to 350 degrees.

Then add vegetables except cabbage to leftover corned beef liquid in pot and cook an additional 15 minutes.  Then add Cabbage on top, cover and cook an additional 30 minutes.

Combine butter, mustard, brown sugar, catchup, and vinegar in small bowl and pour over meat.  Bake in oven for additional 15 minutes. 

Serve Corned Beef surround by vegetables and cabbage on a large platter.