Corned Beef with Potatoes & Cabbage
4 lbs Corned Beef Brisket
8-10 C Water*
Seasoning packet (packaged seperately from the corned beef)
6 Beef Bouillion Cubes
4 Whole Cloves
2 Tbsp. Worchestershire Sauce
8-10 Medium Potatoes, cut in half (Reds, & Golden Yukons work best)
1 Lg Head of Green Cabbage, cut into 8th's
In large pot, place brisket in bottom, & cover with at least 8 C water. Bring the water up to a boil, skim the surface removing any foam. Add in seasoning packet, bouillion cubes, cloves, & worchestershire. Turn heat to medium, cover with a lid, & let simmer 2 - 2 1/2 hours.
Add in potatoes, cover with lid, & let boil 20 minutes, check for doneness. Continue to boil if potatoes are still under cooked, but don't exceed 30 minutes.
Remove potatoes & corned beef from pot, & place on a platter, keeping everything warm in a 200 degree oven.
Add cabbage wedges to boiled water, cover with lid, & let cook 5-8 minutes.
Slice brisket against the grain & serve everything piping hot!
*If your cooking corned beef that is over 4 lbs, use more water when boiling*
Green Punch
2, 2 Liters Sprite, or 7up (Diet also works well)
4 Cans Frozen Limeade
1 Liter Mountain Dew
5-6 Drops Green Food Dye
Lime Slices
Combine sprite, limeade, mt. dew, & green food dye in a large pot. Keep chilled. When ready to serve, pour into glasses with some ice & a couple of lime slices.