Corned Beef and Cabbage

Ingredients

• 2 Bay Leaves
• 1 tbsp. butter, melted
• 1 (2 lb.) cabbage, cut into wedges
• 8 mediums Carrots, Pared
• 5 pounds Corned-Beef brisket
• 1 Clove Garlic
• 8 mediums yellow onions, peeled
• Chopped parsley
• 10 Whole black Peppers
• 8 mediums Potatoes, pared

Instructions

1. Wipe corned beef with damp paper towels.
2. Place in large pan, cover with water.
3. Add garlic, cloves, black peppercorns, and bay leaves.
4. Bring to boil.
5. Reduce heat; simmer 5 minutes.
6. Skim surface and cover pan; simmer 3 to 4 hours, or until corned beef is fork-tender.
7. Add carrots, potatoes, and onions during last 25 minutes.
8. Add cabbage wedges during last 15 minutes.
9. Cook vegetables just till tender.
10. Slice across the grain.
11. Arrange slices on platte