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Classic Corned Beef Dinner

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      Title: CLASSIC CORNED BEEF DINNER
 Categories: Beef, Main dish
      Yield: 8 Servings
 
      4 lb Corned beef brisket
     12 oz Bottle of beer
      1 sm Onion, peeled
      1    Bay leaf
    1/2 ts Whole cloves
      4    Black peppercorns
      2    Stalks celery with leaves
      8    Potatoes, peeled and halved
      8 lg Carrots, peeled and halved
      1 md Head green cabbage,
           Quartered
 
  1. Place the brisket in a deep kettle and add cold water to just
  cover. 2. Add the beer, onion, bay leaf, cloves, peppercorns and
  celery. Cover and bring to a boil. Immediately reduce the head and
  let simmer about 4 hours (about 3/4 to 1 hour per pound of meat)
  until tender. 3. About 30 minutes before the meat is done, remove and
  discard the onion and celery. Skim the excess fat from the liquid.
  Add the potatoes and carrots; simmer 15 minutes. 4. Add the cabbage
  quarters and simmer an additional 15 minutes, or until the vegetables
  are done to the desired tenderness. Note: Additional water can
  replace the beer in this recipe.
 
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