Corned Beef & Cabbage

[Scott]

5 lb. joint of corned beef ( brisket that has been pickled in brine)
1 large cabbage
1 bay leaf
2 large onions
cold water to cover
2 large carrots
fresh ground pepper
4 large potatoes
NOTE: Soak the beef brisket overnight to remove excess salt.

Quarter the cabbage and put aside. Peel and slice the other vegetables. Cover meat with cold water and bring to a boil, skim surface, add vegetables, except the cabbage, add bay leaf and pepper, simmer gently for 20 minutes. Add cabbage and cook for 30 more minutes. Serve with the vegetables surrounding the meat with additional mashed potatoes.
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May your day be touched
by a bit of Irish luck,
brightened by a song in your heart,
and warmed by the smiles
of the people you love.

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