Corned Beef and Cabbage

Place corned beef in a large heavy bottomed boiler with cold water to cover. Add all other ingredients but cabbage. Uncovered, bring to a boil, skimming carefully as much scum as possible is removed.

Cover.

Turn fire to low and simmer for about 3 to 4 hours until tender when pierced with a fork.

Remove beef to carving board and allow to come to room temperature. Strain remaining juices, reserving 2 cups of the stock.

(The stock is too strongly flavored to use undiluted for boiling cabbage.)

Pour the reserved 2 cups of stock back into the kettle. Add 2 cups cold water and bring to a boil.

Add cabbage. Cover, reduce heat to low and simmer for about 15 minutes at which time cabbage should be tender.