====== Corned Beef and Cabbage ======

  *3 1/2 lb point cut corned beef
  *4-5 lb potatoes - red, white, or yukon gold cut into chunks
  *2-3 lb carrots - 2in long with thick chunks split axially
  *1 med cabbage cut into 8 wedges
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  - Bring corned beef and water (1"+ covering) to boil in 12 qut stock pot. Skim scum off surface. Simmer covered for 2 1/2 - 3 hours until meat is tender and skewer stuck in thickest part of meat slides out with ease.
  - When meat done remove from pot, place on platter, add broth to keep moist, cover with foil, and place in 200deg oven to keep warm.
  - Turn heat up to high and add potatoes to broth. After 8 min. add carrots, after 4 min. add cabbage, after 15 min. confirm doneness and continue cooking if required. (potatoes-27min, carrots-19 min, cabbage-15min)
  - Cut meat across grain into 1/4" slices. Scoop vegetables into large bowl and serve.
  - Can serve with horseradish or grainy mustard as condiments

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  Serves:6      Total Cook Time: 3 1/2 hr
  Source: Cook's Illustrated Mar/Apr 1997
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{{tag>food meat maincourse}}