Corned Beef And Cabbage - cooking recipe

Ingredients

4 lb. corned brisket of beef, wiped with damp paper toweling
2 qt. cold water
6 peppercorns
6 whole allspice
1 bay leaf
1 medium yellow onion, peeled and quartered
1 medium cabbage, trimmed of outer leaves, cored and cut in 8 wedges

Preparation

Tie brisket into neat shape.
Place in very large kettle with water and the next 4 ingredients.
Cover and bring to boil over high heat.
Reduce heat to low and simmer for 10 minutes.
Uncover and skim off any foam.
Re-cover and simmer for about 4 hours, until fork-tender.
Taste cooking water.
If it's not too greasy and/or salty, add cabbage.
Cover and add about 2 inches of lightly salted water.
Cover and boil for 15 to 20 minutes. Drain.
Arrange corned beef and cabbage on heated platter.
Serve with boiled potatoes.
Serves 6 to 8.