The Weekend Cook~ Corned Beef and Cabbage

8 lbs. corned beef (flat cut)
3 Tbls. pickling spices
2 heads green cabbage, quartered * leaving on outer leaves
10 medium potatoes, peeled and halved
6 cloves garlic, peel and quartered
Salt and freshly cracked pepper

Corned Beef ~ Place meat, garlic and pickling spices in large pot. Cover meat with cold water. Bring to boil and then simmer for approx. 4 hours covered.  Remove meat and rest on cutting board, retaining the water.

Cabbage ~ Place cabbage in the water you cooked the meat in. Add pepper cover and bring to a low boil for 30 minutes, until fork tender.

Potatoes ~ Put potatoes in pot and cover with cold salted water and bring to a boil. Boil for 30 -40 minutes or until fork tender (do not overcook).