Description

You can enjoy this corned beef and cabbage on St. Patrick's Day or any day. A few ingredients and a little time is all it takes to experience this delicious dish.

Ingredients

• 3-4 lb. corned beef brisket, with spice packet
• 10-12 small red potatoes, washed and left whole
• 6 carrots, washed, peeled and cut into 3" pieces
• 1 large head cabbage, cut into small wedges

Steps

1. Place corned beef in large pot; cover with water. Add spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
2. Add potatoes and carrots, and cook until vegetables are almost tender. Add cabbage, cook for 15 minutes. Remove meat and let rest 15 minutes.
3. Place vegetables in a bowl and cover. Add as much broth from the pot as you want. Slice meat across the grain.