Corned Beef and Cabbage

Ingredients

• 1 Beef Brisket (3 pound; with spice packet)
• 10 Potato (small; red; cut in half)
• 5 Carrot (medium; peeled; cut into 3-inch pieces)
• 1 Cabbage (large head; cut into small wedges)

Instructions

1. 1

   Gather all ingredients.

2. 2

   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. While the corned beef is simmering, cut potatoes in half. Peel carrots and cut into 3-inch pieces. Cut cabbage into small wedges.

3. 3

   When corned beef has cooked for 2 hours, add potatoes and carrots; cook until vegetables are almost tender, about 10 minutes. Add cabbage and continue to cook until potatoes are tender, about 15 more minutes.

4. 4

   Remove meat and let rest for 15 minutes. Leave broth and vegetables in the Dutch oven. Slice meat across the grain. Serve with vegetables and broth.