Who makes a good corned beef and cabbage around town? If you have a good homemade corned beef recipe, or can vouch for a good restaurant version, let us know about it.
Preparation time: about 30 minutes
Cooking time: 3 hours and 15 minutes
1 3 1/2-pound flat-cut and well-trimmed corned beef brisket
1 onion, studded with 10 whole cloves
3 large cloves garlic
3 each large sprigs fresh thyme and flat-leaf parsley, tied together
1 large bay leaf
1 teaspoon mustard seed
1/4 teaspoon black peppercorns
12 small white onions (about 2 ounces), peeled
12 small red potatoes, well scrubbed
6 carrots, peeled and cut crosswise into thirds
1 2-pound head cabbage, cut into 8 wedges
Place beef in an 8-quart pot. Add cold water to cover by 1 inch. Cover; bring to boil. Reduce heat to low; simmer 5 minutes. Skim foam from top. Add onion, garlic, herb bundle, bay leaf, mustard seed and peppercorns. Cover; simmer 2 1/2 hours. With slotted spoon, discard onion with cloves, garlic, herb bundle and bay leaf. Add white onions; cover. Simmer 20 minutes. Add potatoes, carrots and cabbage. Cover; simmer 20 minutes, until beef is fork-tender and vegetables are crisp-tender. Remove from heat.
To serve: Transfer vegetables to platter; halve potatoes. Place beef on cutting board; thinly slice across grain. (Adapted from Woman's Day magazine.)
Per serving: 370 calories, 34 gram protein, 14 grams fat (33 percent calories from fat), 6 grams saturated fat, 27 grams carbohydrate, 96 milligrams cholesterol, 1,208 milligrams sodium, 6 grams fiber.