New England Corned Beef
There's nothing like a New England Corned Beef dinner unless it's the corned beef has you make the next day with the leftovers! And now, you can have this great mean at Celebrations in Santa Fe, NM. They saw the recipe here, tried it, liked it, and now offer it on their menu.
4-5 lb. corned beef brisket	1 clove garlic
2 whole cloves	10 whole black peppers
2 bay leaves	8 medium carrots, pared
8 medium yellow onions, peeled	1 medium cabbages, cut into 8 wedges
8 medium potatoes, peeled	2 tablespoons butter
Chopped parsley
1 Wipe corned beef with damp paper towel and place in large kettle; cover with cold water. Bring to boil; reduce heat and simmer for 5 minutes. Skim surface, then simmer covered, 3 to 4 hours, or until meat is fork tender. 2 Add carrots, potatoes, and onions during last 25 minutes. 3 Add cabbage during last 20 minutes. Cook until vegetables are tender. 4 To serve, slice corned beef thinly across the grain. Arrange on one side of serving platter. 5 Place cabbage wedges beside meat. 6 Brush potatoes with butter and place in serving dish; sprinkle with parsley. 7 Arrange carrots and onions in another dish. 8 Pass the Mustard Sauce! 9 Combine ½ cup salad dressing, ½ cup prepared mustard, and 1 teaspoon chopped onion; mix well. Refrigerate, covered until ready to use. 10 Chop up all leftovers and make some of the best corned beef hash that has ever passed across lips.