Corned Beef & Cabbage

4 lbs.corned beef
1 large green cabbage
2 large, fresh bay leafs
1 tablesppon whole black pepper seeds
2 teaspoons crushed, dried hot Red peppers
1 teaspoon mustard seed
1/2 teaspoon fennel seed
1 tablespoon whole allspice
1 tablespoon whole coriander seeds

Place the corned beef in a cold, large kettle and barely cover with water.

Add bay Leaves, black pepper, hot red peppers, allspice and mustard, fennel and coriander ceeds. Cover and simmer 1 hour per pound.

15 minutes before the beef is done, rinse cabbage under running water

Quarter the cabbage. Remove the white stem from the base of each wedge Pierce each wedge with a large toothpick to hold its shape and nestle down in among the simmering corned beef and potatoes.

Simmer only partly covered for the last 15 minutes (cabbage should remain green) Remove toothpicks before serving.

Serve with butter, mustard, vinegar and horseradish.

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