CORNED BEEF and CABBAGE

From The Berghoff Family Cookbook

Serves 8

Our perfect, but perfectly simple, corned beef was ordered by 5,459 customers in 2005—and not all of them Irish. Because no fat is added in cooking and the broth is its own sauce, this could be construed as a “light” dish.

4 pounds corned beef
2 cloves garlic, smashed
1 tablespoon pickling spices, tied in cheesecloth
Cold water, as needed
1 head green cabbage, cored and cut into 8 wedges
16 small whole, unpeeled red potatoes
2 tablespoons cider vinegar
Salt and pepper
1/4 cup minced fresh parsley, for garnish

In a large, heavy pot, place the corned beef, along with any of its brine, plus the garlic and bag of pickling spices. Cover completely with cold water. (Make sure the pot is large enough that corned beef is covered, with 3 to 4 inches of space remaining below the rim.) Bring to a boil. Decrease the heat and simmer for 21/2 to 3 hours. The corned beef is done when an inserted fork comes out easily. Remove the meat from the broth and discard the spice bag. Set aside the broth in its pot. Set the meat aside and keep warm.

In same pot with the broth, add the cabbage wedges, potatoes, and vinegar. Simmer over lo heat for 30 minutes, or until the cabbage and potatoes are tender. If needed, add salt and pepper.

Thinly slice the corned beef, cutting against the grain of the meat. Serve in soup plates with cabbage wedges and potatoes, and ladled with broth. Sprinkle with parsley and serve.