Prep Time: 10 minutes
Cook Time: 2 hours, 15 minutes
Ingredients:
- 2-3 pound trimmed corned beef brisket
- 1 clove garlic, minced
- 1 onion, cut into wedges
- 1 small head of cabbage, cut into about 6 wedges
Preparation:
Place corned beef into a Dutch oven; add just enough water to cover the meat. Add onion and garlic. Heat to boiling, reduce heat, cover and simmer for about 2 hours.Remove the corned beef to a plate. Skim the fat off the broth and add the cabbage. Simmer, uncovered, for about 15 minutes. Cut the meat thinly across the grain; serve with cabbage wedges.