How to make Corned Beef & Cabbage - Happy St. Patrick's Day*

CORNED BEEF AND CABBAGE

1 corned beef brisket
1 large head cabbage
8 peppercorns
1-2 apples
2 bay leaves
1 pound carrots, peeled
6 large potatoes
1/2 C brown sugar
1/4 C. liquid brown sugar
( or if you want to be healthy replace all the sugar with 1 C. Agave Light)
3 whole cloves

Place the meat into a stockpot (at least 8 quarts). Cover the meat with water. Add bay leaves, peppercorns, apples, sugars, and 2 carrots.. Bring to a boil, skim off foam and reduce heat to a simmer. Simmer 2-3 hours, or until meat is nearly tender.

Meanwhile, prepare vegetables. Quarter the cabbage, peel potatoes, and carrots. Slice vegetables into 2 inch chunks.

During last half hour, add remaining vegetables and cook until tender.

Drain and serve with a yummy mustard & rye bread.