Corned Beef Vegetable Dinner

• 4 to 5 lbs. corned beef with mild cure
• Water to cover*
• 1 small onion, sliced*
• 2 cloves garlic, optional*
• 6 peppercorns *
• 4 whole cloves*
• 1 tsp. salt
• 12 small carrots, peeled
• 6 medium size potatoes, peeled, optional
• 6 medium size onions, peeled, optional
• 2 small or 1 large head cabbage, cut into wedges
• Paprika

*Omit these ingredients if corned beef with garlic cure is used.

Remove corned beef brisket from package or plastic bag. Rinse meat under running water. Place in a large cooking utensil with a close-fitting cover. Add cold water as needed to submerge meat. Add sliced onion, garlic, peppercorns, cloves and salt. Cover and bring to a boil. Reduce heat and let water simmer gently, not boil.

Cook meat until fork tender. A 4 to 5 lb. brisket takes about 2½ to 3½ hours to cook. Keep meat covered with water for entire cooking period. Thirty minutes before end of cooking time, add carrots and potatoes, if desired. Add onions, if used, 10 minutes later.

Ten minutes before end of cooking time, add cabbage wedges and cook until tender. Drain meat and vegetables. Sprinkle top of brisket with paprika. Slice beef across the grain. Arrange meat and vegetables on heated serving platter. Yield: 6 servings.