Corned Beef and Cabbage

Ingredients

• 3 lb corned beef brisket with spice packet
• 6 cups water, or enough to cover
• 4 carrots, cut into large chunks
• 4 small red potatoes, halved
• 1 small head green cabbage, cut into wedges
• 2 bay leaves
• 1 tsp black peppercorns

Instructions

1. 1Place the corned beef in a large pot, fat-side up, and add the contents of the spice packet along with the bay leaves and peppercorns.
2. 2Cover with water by about an inch, bring to a boil, then reduce heat to low, cover, and simmer for 2.5 hours until nearly fork-tender.
3. 3Add the carrots and potatoes to the pot and simmer for 20 minutes.
4. 4Add the cabbage wedges on top and continue simmering, covered, for another 15-20 minutes until the cabbage and vegetables are tender.
5. 5Remove the brisket and let it rest for 10 minutes before slicing thinly against the grain.
6. 6Serve the sliced beef with the cabbage, carrots, and potatoes, spooned with a little of the cooking broth.

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