Corned Beef and Cabbage

Adapted from The New Basics Cookbook by Julee Rosso & Sheila Lukins

2 lbs DLM Corned Beef
1 onion, studded with 3 whole cloves
2 carrots, peeled and halved
1 rib celery, halved
4 sprigs Italian parsley
1 head green cabbage (1½ lbs), cored & cut into 6 wedges
8 small new red potatoes
2 large leeks, cut into 1½-inch lengths (white part + 2 inches green), well-rinsed
6 carrots, peeled and cut into 2½-inch lengths
Salt and freshly ground black pepper to taste
4 Tbsp chopped Italian parsley

Place the corned beef in a large soup kettle or Dutch oven. Add the onion, halved carrots, celery, and parsley sprigs. Cover with cold water, and bring to a boil. Then, reduce the heat, cover, and simmer for 2½ to 3 hours, turning the beef over in the broth every 30 minutes. When the meat is very tender, remove it from the kettle and keep warm.

Strain the broth, and return it to the kettle. Add the cabbage, potatoes, leeks, cut-up carrots, salt, pepper, and 2 tablespoons of the chopped parsley. Bring to a boil; reduce the heat, cover, and simmer until the vegetables are tender, approximately 30 minutes.

Slice beef, and arrange on a warmed serving platter. Surround it with the cooked vegetables. Ladle broth over the beef and vegetables, and sprinkle with the remaining 2 tablespoons of chopped parsley.

Makes 4 — 6 servings