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Corned beef and cabbage Irish boiled dinner)
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| 1 ( 5 1/2 pound) | corned beef brisket |
| 2 large | onions, peeled, ( 1 3/4 pounds) |
| 16 small | white, ( Irish) potatoes ( 2 1/4 pounds) |
| 2 ( 2 pound ) heads | cabbage, each cut into 4 wedges |
| 10 | carrots, cut into 1- inch pieces( 6 cups) |
1- put corned beef in a large pot and add water to cover by 3 inches. Cover and bring to a rolling boil, then remove lid and boil 30 minutes., skimming foam as needed. Reduce heat to medium - low cover, and simmer 3 1/2 hours.
2- add onion, potatoes, cabbage, and carrots to pot ( add add water if needed to cover vegetables. Cover, bring to boil, then reduce heat to medium low and simmer until potatoes are tender, about 30 minutes.
3- transfer potatoes, cabbage, and carrots to a a serving bowl. Slice onions in quarters and add to vegetables; cover with foil to keep warm. Keep brisket
In pot until serving ( it dries out qucikly)
Best when made a day ahead. After cooking, transfer vegetables to large, shallow dish. Put meat in a separate container and cover with 2 quarts of the broth. Cool the vegetables and brisket uncovered, then cover and chill. Next day, preheat oven to 350 degrees. Remove meat from broth whole still cold; reserve brith.
Slice brisket across grain and arrange slices, overlapping slightly, In a large shallow baking dish. Arrange veggies in another large shallow baking dish. Add broth to broth dishes to a depth of 3/4 inch to 1 inch. Cover tightly with foil and bake until heated through, about 30 minutes.
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