INGREDIENTS
1
3- to 3 1/2-pound corned beef brisket
2
Bay leaves
6
Carrots, large
3 cloves
Garlic
1
Head cabbage, small to medium
1
Onion
1 cup
Split peas, dried yellow
6
White potatoes, medium
4 cups
Beef stock
8
Allspice berries
1
Cinnamon stick
6 cloves
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10
Coriander seeds
2 tsp
Mustard seeds, brown or yellow
10
Peppercorns
1
Salt and freshly ground black pepper
2 tbsp
Butter
1
Cheesecloth or a “pudding bag