Instructions: In a large casserole place corned beef, onions studded with cloves, carrots, garlic, celery, parsley and orange peel.

Cover meat and vegetables with cold water and bring to a boil, Reduce heat to medium and simmer, partially covered, for about 3 hours, turning the meat every 30 minutes.

Skim off any foam that rises to the surface. When the meat is tender and can be easily pierced with a fork, remove it to a plate, cover with aluminum foil and keep warm. Pour the broth through a strainer into a bowl and return it to the casserole. (Reserve the flavoring vegetables for another use.) Add leeks, potatoes, cabbage, carrot pieces, salt and pepper.

Bring the broth to a boil and simmer over medium heat, partially covered, for 30 minutes, until vegetables are tender. Stir in 2 T chopped parsley.

Before serving, slice the corned beef and place on a large decorative serving platter. Arrange the vegetables around the corned beef, ladle hot broth over all to moisten and sprinkle with remaining chopped parsley.

Serve with Baby Artichokes (see recipe below), Cumberland Sauce, Orange Horseradish Cream, coarse black bread and pots of sweet butter.

Serves 6 to
8.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.