Corned Beef and Cabbage
- 2 pound Corned-Beef Brisket
- 1 tablespoon black pepper, coarsely ground
- 1 teaspoon ground allspice
- 2 bay leaves
- 2 teaspoons kosher salt
- 1/2 pound carrots, approximately 4 small, diced
- 1/2 pound onions, approximately 2 small, diced
- 1 pound potatoes, peeled and chopped, approximately 3 medium
- 1/4 pound celery, approximately 2 stalks, diced
- 1 small head cabbage, chopped, approximately 2 pounds
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 2 1/2 hours.
After 2 1/2 hours 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.