Corned Beef and Cabbage
| Rinse the brisket | ||||
| Cut the cabbage into 8 wedges, leaving some core on each | ||||
| 3 to 4 lb corned beef brisket, with its spice packet | bring to a boil in a Dutch oven, then simmer covered 2 1/2 hr | add, simmer 15 min | add, simmer until cabbage and potatoes are tender 15 min | rest meat 15 min, slice across the grain, serve with vegetables and broth |
| to cover water | ||||
| 2 lb small red potatoes, scrubbed | ||||
| 6 medium carrots, peeled and cut into large chunks | ||||
| 1 head (about 2 1/2 lb) green cabbage, cut into wedges | ||||
- Rinse the brisket
- Cut the cabbage into 8 wedges, leaving some core on each
Ingredients
- 3 to 4 lb corned beef brisket, with its spice packet
- to cover water
- 2 lb small red potatoes, scrubbed
- 6 medium carrots, peeled and cut into large chunks
- 1 head (about 2 1/2 lb) green cabbage, cut into wedges
Steps
- bring to a boil in a Dutch oven, then simmer covered 2 1/2 hr: corned beef brisket, water
- add, simmer 15 min: step 1, small red potatoes, carrots
- add, simmer until cabbage and potatoes are tender 15 min: step 2, green cabbage
- rest meat 15 min, slice across the grain, serve with vegetables and broth: step 3
