by Annelle
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Annelle's Notes:
Expand5 pounds Corned Beef point cut roast, without too much fat Ask a question about this ingredient
Enough beef broth to cover roast Ask a question about this ingredient
1 large sweet onion, peeled and quartered Ask a question about this ingredient
1 tablespoon black peppercorns Ask a question about this ingredient
2 bay leaves Ask a question about this ingredient
1 teaspoon freshly ground nutmeg Ask a question about this ingredient
8 medium sized new potatoes Ask a question about this ingredient
1 cabbage cut into eight pieces Ask a question about this ingredient
Salt and Pepper to taste Ask a question about this ingredient
Place roast in large soup pan, cover with beef broth and bring to a boil. Skim foam from pot and discard. Lower heat, so beef will cook at a low simmer. Add onion, peppercorns, bay leaves and nutmeg. Cover and cook for 2 1/2 to 3 hours, or until meat is very tender and beginning to fall apart. (You can certainly use a crock pot to cook this roast!)
Ask a question about this stepRemove roast from pan and cover with foil. Adjust seasoning of liquid in soup pot with salt and pepper.
Ask a question about this stepAdd potatoes to cooking liquid and cook at a slow simmer for about 15 minutes, then add cabbage, cover pot and cook for another 10 minutes, until potatoes and cabbage are tender. Remove and discard bay leaves.
Ask a question about this stepWhile vegetables are cooking, remove excess fat from meat and discard. Shred meat with forks.
Ask a question about this stepWhen vegetables are done, return shredded meat to pot and serve with cornbread.
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Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
