2- pound well-trimmed corned beef bonless brisket or round
1 small onion, cut into fourths
1 clove of garlic, cushed
1 small head of green cabbage, cut into 6 wedges.
Pour enough cold water on corned beef in 5-quart Dutch oven just to cover.
Add onion and garlic. Heat to boiling; reduce heat. Cover and simmer until beef is tender, about 2 hours.
Remove beef to warm platter; keep warm. Skim fat from broth. Add cabbage. Heat to boiling; reduce heat. Simmer uncovered 15 minutes. 6 to 8 servings.
New England Boiled dinner:
Decrease simmering time of beef to 1 hour 40 minutes. Skim fat from broth. Add 6 small onions, 6 medium carrots, 3 potatoes, cut into halves, and, if desired, 3 turnips cut into cubes. Cover and simmer 20 minutes. Remove beef to warm platter; keep warm. Add cabbage. Heat to boiling; reduce heat. Simmer uncovered until vegetables are tender, about 15 minutes.
