St. Patrick's Day will be here before we know it. If you've never tried a corned beef at home, this is a great one to try. Plus, the leftovers are wonderful with Swiss cheese topping the corned beef on some nice rye bread.
1 corned beef brisket (about 5 pounds)
2 medium onions, peeled and quartered
1 bay leaf
1/2 t. rosemary, crushed
1 quart water
6 medium potatoes, peeled and quartered
6 medium carrots, peeled and cut into 2 inch pieces
1 cup celery, cut into 2 inch pieces
1 medium head green cabbage, cut into wedges
Place beef in large Dutch oven with a tight fitting lid. Add onions, peppercorns, bay leaf, rosemary, and water. Bring to a boil; simmer covered for 3 1/2 hours or until meat is fork tender. Add potatoes, carrots and celery to Dutch oven. Place cabbage on top of meat. Cover and cook for 1 hour or until tender. Remove from heat and place arrange on large platter. Serve with horseradish.