Corned Beef with Cabbage | Blue Jean Chef - Meredith Laurence

Ingredients

• 1 3- to 3½-pound corned beef brisket
• 4 cups beef stock
• 1 onion (quartered)
• 3 cloves garlic (smashed)
• 2 bay leaves
• 10 peppercorns
• 1 cinnamon stick
• 10 coriander seeds
• 2 teaspoons brown or yellow mustard seeds
• 8 allspice berries
• 6 cloves
• 1 cup dried yellow split peas
• cheesecloth or a “pudding bag”
• 1 small to medium head cabbage (cut into 6 wedges)
• 6 large carrots (cut into large pieces)
• 6 medium white potatoes (halved)
• 2 tablespoons butter
• salt and freshly ground black pepper