Well Done Steaksthe Right Way Food

CORNED BEEF AND CABBAGE...THE RIGHT WAY...

Steps:

• Combine water, salt, sugar, mustard, spices, and 3 cloves minced garlic in an 8-quart nonreactive stock pot.
• Bring to a boil over high heat.
• Remove from heat and set aside to cool.
• When liquids have cooled, trim the corned beef of excess fat and put into the liquid.
• You may need to transfer the liquids and corned beef to a larger container or bowl, just make sure it is nonreactive.
• If necessary, add more cold water to cover the beef.
• Using a heavy pottery bowl or a few small bowls, weigh the corned beef down so it will stay submerged in the water.
• Cover the pan and refrigerate for 5 to 7 days in the refrigerator.
• Take out once a day to stir lightly, and turn the beef as needed.
• On the 6th or 7th day, remove the beef from the brine and rinse well with cold water.
• Place in a large (8-quart or larger) pot.
• Cover with cold water and add the celery, onions, and 2 cloves minced garlic.
• Bring to a boil; skim off any scum which develops on the surface.
• Reduce heat to medium-low; cover and simmer for 2 1/2 hours.
• Uncover the pot and add the potatoes, carrots, rutabaga or turnip, and cabbage.
• An 8-quart pot should be large enough, but if you don't have room for all of the vegetables, bring another pot of water to a boil and add a 1 tablespoon of salt; add the cabbage or other vegetables which wouldn't fit.
• Cover the large pot and cook until meat and vegetables are tender, about 1 hour longer.
• If cooking some vegetables in another pot, cook just until tender and keep warm.