1. In a large stockpot, place corned beef with all the seasonings. Cover with cold water. Bring to a boil, reduce heat and simmer until tender, about 2 hours. If not tender after 2 hours, keep checking at 15 minute intervals. 2. Remove corned beef, save broth for cabbage. Cut cabbage into wedges, place in a large pan, cover with broth from the beef and simmer until tender. 3. Keep cabbage warm in broth until needed. 4. Served corned beef with mustard and cabbage. ---------------------------------------------------------------------------
Nutrition
Ingredients
