Corned Beef and Cabbage

1 corned beef round (not brisket)
1-2 cloves garlic
3-4 bay leaves or 2 T. mixed pickling spice
cabbage
potatoes
water to cover

Remove the corned beef from wrapper. Drain and discard packing. With a sharp knife, trim away and discard all fringe fat. Put the corned beef in a large kettle or Dutch oven. Add water to cover. No salt. Heat to simmer gently until meat tests nearly tender with a fork (about an hour per pound). Skim fat from cooking liquid. Add peeled whole potatoes cover and simmer for 15 minutes. Meanwhile, quarter a small head of cabbage into wedges so that cabbage leaves remain attached to core. (If large head, cut into eight equal pieces) Add cabbage to pot. Cover and simmer another 10 minutes, until cabbage is tender. Drain meat, potatoes and cabbage. Slice meat thinly against the grain and surround with the vegetables. Happy St. Paddy’s Day eve posted in the 3/14/06 pg. 2 newsletter. Chris in NM

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