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Corned Beef and Cabbage

Copper Chef 

Recipe Type:  Beef
Servings  6
Ingredients
4  pound  corned beef brisket  
1  teaspoon  black peppercorns  
1  teaspoon  ground allspice  
1  teaspoon  mustard seed  
2    Bay leaves   
12  ounce  can beer  
2  clove  garlic, minced  
6    Sprigs thyme  
1  pound  carrots cut into large chunks  
1  pound  baby potatoes, halved  
1    large cabbage, rinsed, quartered  
0    sliced rye bread, for serving  
0    mustard, for serving  

Directions
  1. Place the corned beef into a Copper Chef.
  2. Add the peppercorns, allspice, mustard seeds, bay leaves and beer.
  3. Add enough water to cover the meat.
  4. Bring to a boil, then cover and simmer for 2 hours.
  5. Add the potatoes, carrots, and thyme. 
  6. Add more water to cover the vegetables.
  7. Bring the liquid to a boil, cover and simmer an additional 15 minutes.
  8. Transfer the corned beef and vegetables to a serving platter and cover with aluminum foil.
  9. Add the cabbage to the liquid and cook until softened, about 10 minutes.
  10. Serve hot with rye bread and mustard.