Corned Beef and Cabbage

Soak the Corned Beef in water the night before making to remove the excess salt. In a large stock pot, combine all the ingredients except the cabbage. Cover with water and bring to a slow boil. Lower the heat and simmer for an hour. You may need to occationally scrape some “scum” (sorry, can’t think of a better word for it :) )from the top of the water. Add the cabbage. Bring the water to a simmer, cover the pot, and simmer for 2 hours. Remove the Corned Beef from the pot and let it rest about ten minutes before slicing. Serve with the veggies and mustard.