Corned Beef and Cabbage

Ingredients:

• 1 (3 pound) corned beef brisket with spice packet
• 10 small red potatoes
• 5 medium carrots
• 1 large head cabbage

Instructions:

1. Gather all ingredients.
2. Place the corned beef in a Dutch oven and cover with water. Add the spice packet, cover, and bring to a boil. Reduce heat to low and simmer for about 2 hours, or until the corned beef is just about fork-tender.
3. While the corned beef is simmering, cut the potatoes in half. Peel the carrots and cut them into 3-inch pieces. Cut the cabbage into small wedges.
4. When the corned beef has cooked for 2 hours, add the potatoes and carrots to the pot. Cook until the vegetables are almost tender and the meat is fork-tender, about 10 minutes. Add the cabbage and cook until tender, about 15 more minutes.
5. Remove the meat from the pot and let it rest for 15 minutes. Leave the broth and vegetables in the Dutch oven.
6. Slice the meat across the grain. Serve with the vegetables and broth.

Editor's Note:

Total cook time for corned beef to be fork-tender should be between 45 and 50 minutes per pound. Please adjust if your corned beef is larger or smaller than 3 pounds.

Tips:

• You can also add other vegetables to your corned beef and cabbage, such as onions, celery, or parsnips.
• Serve your corned beef and cabbage with your favorite toppings, such as horseradish sauce, mustard, or sour cream.
• Enjoy!