Mom Mitchell's Corned Beef and Cabbage

This is the dish Anna's mother made for St. Patrick's Day and other
times of the year when they yearned for the great taste.
Before you start you must have FREIRICH	Corned Beef. If you can't find
it stop right now!. This is the best and in my experience the only one
unless you buy fresh Brisket and corn your own.

	1 3- pound package Freirich Corned Beef
	1 medium onion, halved
	1 clove garlic
	6  peppercorns
	1 large or 2 small bay leaves
	Dash of allspice
	No salt (it's already in the beef)
	3 large carrots, chopped
	8 medium red skin potatoes
	1 large cabbage head, outer leaves removed

	Place the beef in a large pot with enough water to cover the meat by
	about 2 inches.
	Add onion, garlic, peppercorns, bay leaves and allspice.
	Bring the water to a boil, then lower heat to a simmer, cover
	the pot and simmer the meat for 3 hours. Watch carefully.
	DO NOT ALLOW TO BOIL.  Boiling will shrink the meat and 
	make it tough and tasteless. 
	After 2 1/2 hours add the carrots and potatoes to beef pot.
	Cover and simmer 30 minutes. Turn off heat and let sit for 30 minutes. 
	While you're waiting, cut the cabbage into quarters, place in another
	 pot with 2 T salt. Ladle 4 cups of the beef water to the cabbage pot.
	Add enough water to almost cover the cabbage.		
	Bring the cabbage to a boil, reduce heat, cover and simmer for 
	20	minutes, or until tender.

	Serve the beef, sliced, with horseradish and the mustard of your choice
	along with the potatoes, carrots and cabbage.

	Serves 6