Corned Beef & Cabbage #2 Corned beef is brisket, that has been pickled in brine. It is especially popular around Dublin. Soak a joint overnight to remove excess salt. Ingredients: 4 pounds corned beef 1 sprig thyme and 1 bunch parsley, tied together 1 onion stuck with 6 cloves pepper 2 onions 1 whole carrot 2 pounds cabbage, cut in quarters Directions: Tie the beef into a neat shape. Put it into a large pot and cover with cold water. No salt. Add all the other ingredients except the cabbage and bring very slowly to a boil uncovered. Simmer gently for 3 hours. Skim when a scum rises. Remove the thyme, parsley and cloved onion. Now add the cabbage that has been well washed in salted cold water. Simmer 20 minutes, or until the cabbage has cooked. Remove the meat and cut the string. Strain the cabbage, pepper well, and serve on a dish surrounding the beef. If the corned beef water is too salty, cook the cabbage in separate water, adding 3 cups of the beef stock to flavor it. Yield: Serves 8