Betty's Homestyle Corned Beef and Cabbage

Betty demonstrates how to make traditional St. Patrick's Day Corned Beef and Cabbage. This recipe just uses corned beef, cabbage, onion and garlic; however, you can turn it into a "New England Boiled Dinner" by adding small potatoes, onions, and carrots about 30 minutes before the end of cooking.
Homestyle Corned Beef and Cabbage
2 ½ pounds corned beef brisket
1 clove garlic, minced
½ medium onion, quartered
½ medium head of fresh cabbage, cut into 4 quarters
fresh outer cabbage leaves, for garnish
Place a 2 ½-pound corned beef brisket in a Dutch oven or other large pot. Include the juices, if the corned beef brisket is packed with juices. Also, include any spice seasoning that comes with the corned beef brisket, if desired. This seasoning is not necessary, because the corned beef brisket is fully seasoned. Add 1 clove minced garlic and ½ medium quartered onion. Add water until it covers the corned beef brisket. Place over medium heat and bring to a boil. Reduce heat to low, cover tightly, and simmer for 50 minutes per pound-in this case, about 2 hours. Place meat on a utility platter and cover with aluminum foil to keep warm. Skim the fat and debris from the liquid and add cabbage quarters. Simmer 15 minutes. Slice the corned beef about ½-inch thick, being sure to slice across the grain, rotating the brisket, if necessary. To serve your St. Patrick's Day Corned Beef and Cabbage, garnish a large platter with the fresh outer leaves of your cabbage, place the sliced corned beef in a strip down the center of the platter, and surround the sliced corned beef with cooked cabbage. This is a beautiful dish that will help you enjoy a classic Saint Patrick's Day feast! I hope you love it! (I will be giving you an idea for using your corned beef leftovers soon.) --Betty ♥♥♥♥♥
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