Here's a recipe from legendary chef, James Beard. It has been a staple in my house forever. My mother was not much of a cook, but I did get this one from her. It never fails to get raves and is perfect for St. Patty's Day dinner.
Enough for 6, with meat left over for additional meals
5 pounds corned brisket of beef
packaged pickling spices
3 carrots, peeled and quartered
3 onions, peeled and quartered
1 medium-sized green cabbage, quartered or cut in wedges
Melted butter (about 4 tablespoons)
Place the corned beef in water to cover with mixed pickling spices (in supermarkets, these often come packaged with the corned beef). Cover the pot or kettle, bring to a boil, reduce heat and simmer 5 hours or until tender, skimming occasionally. During the last hour, add the carrots and onions and cover again. During the last 15 minutes, add the cabbage. Transfer meat and vegetables to a platter and brush the vegetables with the melted butter. Serve with boiled parsley potatoes, cooked separately. Enjoy!
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