Preparation:
Place the corned beef in a kettle, add the peppercorns and cold water,
cover,
bring to a boil and simmer 4-5 hours or until the meat is tender, skimming
occasionally. Remove meat and keep in warm place. Add the salt pork (in one
piece), parsnips, carrots, rutabaga or turnips, onions and potatoes. Cook 30
minutes. Add cabbage wedges during the last 10 or 15 minutes and cook just
until tender. Place the meat on platter and surround with the vegetables.
Blend parsley with melted butter and spoon over vegetables. Discard salt
pork,
but save stock for a pot-au-feu or other stew. |
