Corned Beef And Cabbage - cooking recipe

Ingredients

1 (4 lb.) corned beef brisket
1 bay leaf
6 peppercorns
1 onion, stuck with 2 cloves
1 carrot, sliced
1 celery rib, sliced
2 sprigs parsley
1 c. apple cider
6 carrots, cut in half
6 new potatoes
1 small head cabbage, cut into 4 or 6 wedges
Dijon style mustard
horseradish

Preparation

In a soup pot, combine corned beef, bay leaf, peppercorn, onion, sliced carrot and celery, parsley and cider.
Add enough water to cover.
Bring to a rapid boil.
Skim off any surface scum. Lower heat and cover.
Simmer 1 1/2 hours or until tender.
Remove corned beef to a platter.
Keep warm.
Add halved carrots and potatoes to pot.
Cook 15 minutes.
Surround corned beef with vegetables.
Serve mustard and horseradish.