Ingredients
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2 medium yellow onions
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2 pounds corned beef brisket
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1 pound baby red potatoes
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2 bay leaves
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1/2 tbsp coriander seeds
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1 teaspoon whole black peppercorn
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1/2 head green cabbage (about 1 lb.)
Steps
1
Peel and slice the onions and place in a large pot along with the corned beef, bay leaves, coriander seeds and peppercorns. Add enough cold water to cover the meat, and simmer gently, covered, for 3½ hours.
2
Cut the cabbage into quarters and remove the core. Add the cabbage and the potatoes to the pot for the last half hour of cooking and simmer until potatoes are fork tender.
3
Slice the corned beef into ¼-inch-thick slices, reserving half for another meal, and serve with the potatoes and cabbage.
