Have yourself a traditional St. Patrick's Day celebration tomorrow by serving Corned Beef and Cabbage to your friends and family! Here is a recipe from the March 12, 1975 edition of the Milwaukee Journal.
Corned Beef and Cabbage
4 pounds corned beef
1 sprig thyme and 1 bunch parsley, bound together
1 onion stuck with 6 cloves
1 whole carrot
2 pounds cabbage
Tie beef into a neat shape. Put in large pot, cover with cold water. (Do not add salt.) Add remaining ingredients except cabbage. Bring very slowly to boil, uncovered.
Simmer very gently for 3 hours. Skim when a scum rises.
Remove thyme, parsley, and cloved onion. Add cabbage, which has been cut in quarters and well washed in salted cold water. Simmer for about 20 minutes, or until cabbage is cooked.
Remove meat and cut string. Strain cabbage, pepper well and serve on a dish surrounding the beef. Makes 6 to 8 servings.
Note: If corned beef water is too salty, cook cabbage in separate water, adding 3 cups of the beef stock to salt and flavor the water.