Corned Beef and Cabbage

Total time: 3 hours  for corned beef;    60 minutes for ham
      The traditional 'boiled dinner' for St. Patrick's day!  Corned Beef normally comes in packages of about 3 lbs, so be prepared for sandwiches (or guests).  There are enough vegetables to use in Corned Beef Hash for the leftovers....

 Ingredients:

• 1 corned beef, (usually around 3lbs) plus seasoning packet included (or not)
• 4 medium potatoes
• 4 small - medium leeks
• 6 medium carrots
• 4 ribs celery
• 1/2 large head of cabbage
• 3 bay leaves
• Horseradish Sauce:
• 1 tbs prepared horseradish
• 1 tbs Dijon-style mustard
• 2 tbs mayonnaise

 Instructions:

• Put corned beef in a large Dutch oven or pot and add enough water to just cover. 
• Add bay leaves and seasoning packet.  Cook according to package directions, usually about 2 - 3 hours for a 3lb brisket, until fork tender.  (Directions should be on the package)
• When brisket is done, or close to done:
• Clean and cut carrots in thirds the long way, then in half.  Add to pot, tucking around brisket. 
• Cut root and tops off of leeks, leaving 4 - 5 inches (12cm).  Remove outer layer and any more damaged layers.  Add to pot, tucking around brisket
• Cut celery into sticks, add to pot, tucking around brisket.
• Bring pot back to a boil. Then cut potatoes into quarters and add to pot, tucking around brisket.
• Remove outer leaves from cabbage.  Cut a large slice off of one side, next to the core.  Cut another partial slice (at right angles to first cut) Cut each slice in half and lay on top of the rest of the ingredients in the pot.  (Wrap and refrigerate the rest) 
• Cover and let cook for another 30 - 40 minutes, until the cabbage is fork tender. 
• Remove everything with a slotted spoon. 
• Slice the brisket and serve with Horseradish Sauce on the side.   (The stock can be saved to use in place of chicken stock)
• Horseradish Sauce:
• Mix well and serve.