Traditional Corned Beef and Cabbage Monday, April 26, 2010
As served on the Titanic for dinner in 3rd class on April 12, 1912
1 3 ½ to 4 lb flat cut corned beef brisket
1 small head cabbage
6 to 8 small red potatoes
½ lb small, peeled carrots (optional)
1 large onion, peeled and halved
In a large pot with a tight fitting lid, place enough water to cook the corned beef according to pkg directions. When beef is almost done, lift it from the pot onto a plate. Cut the cabbage into 6 wedges being sure to cut through the stalk to keep each wedge intact. Add potatoes and carrots to the pot and press down to be sure that all vegetables are covered by the broth. Trim any exposed fat from the brisket and lay it back on top of the vegetables. Leave the onion halves whole and place on each end (or side) of the corned beef. Bring back to a boil, reduce to a simmer, and cover. Cook an additional 30 minutes or until vegetables are fully cooked. Place the corned beef in the center of large platter and arrange the vegetables attractively around it. Pass the broth to serve with it. (This is not authentic, but I love this with cornbread to soak up the great flavored broth).