5 lbs. corned beef brisket of beef
12 peppercorns, 1 T. picking spice or packaged pickling
spices (which come on corned beef)
5 carrots, peeled and quartered
3 large onions, peeled and quartered
2 lbs. baby new potatoes
1 medium cabbage, cut unto 6 wedges
4 T. butter
1/4 cup flour
1 cup milk
1 tsp. salt
1/4 tsp. ground white pepper
1 cup chopped fresh parsley
In alarge stockpot, place corned beef in water to cover by 2″ with peppercorns or
pickling spices. Cover; bring to boil, reduce heat and simmer for 4 hours or until
tender, skimming occasionally.
One half hour before serving, place carrots, onions and potatoes in pot. Cook until
vegetables are tender. Add cabbage to pot and cook an additional 15 minutes.
While vegetabels are cooking, heat butter in small saucepan. Add flour and stur to
make a roux. Slowly whisk in milk, salt and pepper. Cook on low heat until sauce
thickens. Add parsley, tast for seasoning.
When read to serve, place meat on platter and slice thin across the grain. Place
vegetables around platter and top with parsley sauce. Serve meat with coarse grain
mustard and horseradish, if desired. Serves 6.