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Makes about 10 servings



13 pounds corned beef brisket

3 ribs celery

2 large onions, peeled

2 bay leaves

12 peppercorns

5 cloves garlic (I use the bottled, minced garlic you can find in the produce department)

4 whole cloves

1 (6 inch square) piece of cheesecloth

10 to 12 medium size potatoes, scrubbed but unpeeled

6 pounds cabbage (about 2 heads)

1 and pounds carrots


Cover corned beef fully with cold water and bring the water to a boil in a 12-quart pot.  Lower heat and simmer the meat for 30 minutes.  Remove pot from heat, drain meat and discard water.  Cover corned beef with fresh water.  Add celery and onions.  Wrap bay leaves, peppercorns, garlic and whole cloves in cheesecloth and tie with string.  Add to pot.  Bring to a boil again, lower heat to simmer and cook until meat is tender, about 2 and to 3 hours.  Remove corned beef from water and place in aluminum foil to keep warm.  Reserve cooking water.  Cut cabbages in wedges, retaining the cores.  Peel the carrots and cut them on a diagonal.  Add potatoes, cabbage wedges and carrots to reserved corned beef water and cook the vegetables until they are tender.  When meat is cool enough to handle, slice it across the grain and serve with vegetables.

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