In stockpot add meat, peppercorns, garlic, onion, carrot, celery, rosemary & bay leaf. Cover with water. (about 5 quarts). Bring to boil and reduce to a simmer. Simmer for 3 hours. Meat should be tender.
After 3 hours add cabbage, potatoes & turnip. Cook for 1/2 hour more.
Drain and serve with Dijon mustard.
A few other good recipes for Corned Beef & Cabbage:
Wash cucumbers; drain. Cut cucumbers into ¼- inch crosswise or length-wise slices, discarding blossom ends. Combine salt, water and vinegar in a large saucepot; bring to a boil. Pack cucumbers into hot jars, leaving ¼ inch headspace. Add 2 heads of dill, ½ teaspoon mustard seed and 2 peppercorns to each jar. Ladle hot liquid over cucumbers, leaving ¼-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 15 minutes in a boiling-water canner.
It is almost Easter and I have tried some wonderful Berkshire Ham recipes! Check them out!
This recipe is one of my absolute favorites …. It is milk braised pork and is great with our Manchester-Farms Milk and Berkshire Ham The recipe calls for a pork roast, but I use our fresh ham and it is excellent! Just make sure not to over cook the ham.
This is another wonderful recipe from Ina Garten for Baked Virginia Ham Again I use our fresh ham for this and make sure again not to over cook it. I cook the ham for 10 to 13 min a pound.
Paula Deen has some great recipes too! This is her recipe for Fresh Ham!
Enjoy! Spring is almost here!
Check out my other recipes!
Local, organic, grass fed milk from the Pittsburgh area!