Corned Beef and Cabbage
1 (3 Pound) Corned Beef Brisket With Spice Packet
10 Small Red Potatoes
5 Medium Carrots
1 Large Head Cabbage
Step 1 Place corned beef in a Dutch oven and cover with water. Add spice packet, cover, and bring to a boil. Reduce heat and simmer until corned beef is just about fork-tender, about 2 hours.
Step 2 While the corned beef is simmering, cut potatoes in half. Peel carrots and cut into 3-inch pieces. Cut cabbage into small wedges.
Step 3 When corned beef has cooked for 2 hours, add potatoes and carrots; cook until vegetables are almost tender and meat is fork-tender, about 10 minutes. Add cabbage and cook until tender, about 15 more minutes.
Step 4 Remove meat and let rest for 15 minutes. Leave broth and vegetables in the Dutch oven.
Step 5 Slice meat across the grain. Serve with vegetables and broth. Serves 6. Serve with Irish Soda Bread or Bear Bread.