5 lbs. corned beef

Water to cover

1-1/2 oz. whole pickling spice (garni)

1 Tbsp. Frank Davis Seafood B

1 Tbsp. rough-cracked whole peppercorns

2 medium heads of cabbage, quartered and trimmed

1 large onion, sliced

6 carrots, peeled and chunked

2 bay leaves

8 medium Irish potatoes

First, wash the corned beef in cold running water to remove as much of the 'cure' as possible. Then place the beef into an 8 to 10-quart stockpot, cover it with water, put the pot on a high fire, and bring the water to a boil. Meanwhile, as the water comes up to heat, wrap the pickling spice in a bouquet garni (which is nothing more than a double thickness of cheesecloth tied at the top to make a pouch), and add it to the pot, along with the seafood boil and the whole peppercorns.

When the water boils, cook the meat hard until all the foam is released (which should take about five minutes or so). Then skim the foam off the meat as it rises to the surface of the water. When no more floats to the top, reduce the fire to a simmer, cover the pot, and cook the beef for about an hour (or until it turns fork tender).

Then, when the meat is done, drop into the pot the quartered cabbages, the onion, the carrots, the bay leaves, and the potatoes and let everything settle into the broth and simmer for another 30-45 minutes till done. At this point, with the extra cooking time added, the beef should almost be 'fall-apart tender.'

Finally, when you're ready to eat, put the corned beef on a large serving tray, cut it into thin slices against the grain, and lay the vegetables around it. Of course, to spice things up a bit I also suggest you serve this classic recipe with a little creamed horseradish sauce.

Chef Notes:

This dish is cooked the same way whether you decide to make your own corned beef or buy one pre-wrapped from the supermarket. If you buy the beef already corned, I do suggest you allow it to soak in cool water for about an hour to remove excess salts and cure before you cook it. Granular Seafood Boil can be ordered by clicking on the Frank Davis link at the bottom of the recipe. Pickling spice is available in the gourmet seasoning section of most supermarkets.