Corned Beef and Cabbage
Ingredients
2 lb.
corned beef brisket
1
small onion, quartered
1 tsp.
Kowalski's Whole Black Peppercorns
1 tsp.
minced garlic
1 small head
green cabbage, cut into 6 wedges
- prepared horseradish, for serving
8
new potatoes, quartered and boiled, for serving
Directions
- Arrange brisket in a Dutch oven; pour in water just to cover.
- Add onion, peppercorns and garlic; bring to a boil over high heat.
- Reduce heat to low; simmer, covered, until brisket is tender (about 2 hrs.).
- Add cabbage wedges to the pot during the last 15-20 min. of cooking.
- Thinly slice brisket against the grain; serve with horseradish and boiled potatoes.
