Caribbean Corned Beef & Cabbage
1 medium-sized corned beef
Cloves, to taste
1 head white cabbage
1 leek, chopped*
3 or 4 cloves garlic, crushed
Chili peppers to taste, chopped
Olive oil, to taste
Salt and pepper, to taste
Potatoes, yams, or rice
*Substitute one bunch scallions
Immerse entire corned beef in water for four hours, drain, and rinse.
Cut meat into coarse cubes and place in a pot. Add one whole onion
stuck with cloves. Quarter the other onion, add to pot, and cover with
cold, fresh water. Bring to a boil, reduce heat, and simmer for at
least two hours or until meat is fall-apart tender. Meanwhile, shred
cabbage, boil until tender, then set aside. When meat is done, drain.
Reserve at least one cup of stock with quartered onion. Discard the
whole onion with cloves. In another pot, saute the chopped leek or
scallions, garlic, and chili peppers in olive oil to release flavors.
Add stock, salt, and pepper. Bring to a simmer and stir until heated
through. Pour over cabbage. Arrange beef on top of cabbage and serve
with boiled potatoes, yams, or rice.