Corned Beef and Cabbage

Another family classic who's origins are lost to time. We have this every year on St. Patty's Day.

INGREDIENTS:
3 lbs. corned beef (Look for the lean "round" cut not the brisket which tends to be a lot fattier.)
2 tsp peppercorns or 1/4 tsp ground pepper
12 whole cloves
2 bay leaves
8 potatoes, peeled and quartered
8 carrots, halved lengthwise
1 medium head cabbage, cut into 6 wedges

DIRECTIONS:
In large saucepan, cover corned beef with water. Add peppercorns, cloves and bay leaves. Simmer covered; 3 to 3 1/2 hours till tender. Add potatoes and carrots. Simmer; 15 minutes longer. Add cabbage; cook 15 minutes or until vegetable are tender. Remove bay leaves. Cut meat into pieces. Serve with cooking liquid and vegetables

NOTES:
If corned beef is packaged with spice package, omit peppercorns, clove and bay leaf. Alternately you can use about two tablespoons of pre-mixed pickling spice that can be purchased from the herb/spice section of your grocery store.

Serves 6 to 8