Ingredients
1 orange
20 whole cloves
1 4/12 pound corned beef brisket rinsed
4 teaspoons caraway seeds
3 pounds small Yukon gold potatoes, peeled
2 ½ pounds large carrots, peeled, cut cross wise into 2-inch lengths
1 large head green cabbage, halved lengthwise, each half cut into 8 wedges
Chopped fresh parsley
Assorted mustards
Preparation
Stud orange with cloves. Place in very large port. Add corned beef (and spice packet if included with corned beef), 2 teaspoons caraway seeds and enough water to cover. Bring to boil. Reduce heat to medium low, cover and simmer until beef is tender, about 3 hours 45 minutes. Drain, reserving 3 cups cooking liquid (NOTE: I don’t reserve the cooking liquid).
Meanwhile, bring large pot of salted water to boil. Add 2 teaspoons caraway seeds, then potatoes and carrots (I use short cut carrots). Cook until potatoes are almost tender, about 40 minutes (I think this is a little long…check after 30 minutes). Add cabbage, cook until just wilted about 8 minutes. Drain. Keep warm (I put about 3 tablespoons of butter on all of the vegetables once cooked).
Slice corned beef; arrange on latter. Surround with vegetables. Sprinkle with parsley. Serve, passing cooking liquid in sauceboat and mustards separately.
