Corned Beef and Cabbage

Corned Beef and Cabbage is one of the simplest meals to make.  One large Stock Pot and you're set to cook.

5 servings

 3-4 pounds corned beef brisket with spice packet

 10 small red potatoes

 5 carrots, peeled and cut into 3-inch pieces

 1 large head cabbage, cut into small wedges

Directions

Place corned beef in large stock pot or Dutch oven and cover with 6 cups of water and the spice packet that came with the corned beef. Bring water to a full rolling boil, then reduce to a simmer and cover for 1 hour per pound or until tender. (if you make this in a crock pot, cook for a total of 9 hours).

When calculating the time to cook per point, one hour before the final cooking time, add your peeled and cut up potatoes and carrots. About 25 minutes before the end of cooking time, throw in your cabbage and let cook until it is translucent and the seam is soft.  When you remove the meat from the pot, cover and let it rest for about 10-15 before carving.

Meanwhile, place veggies in a large bowl, covering with the juices from the pot and get ready to have an amazing meal.  Serve with horseradish mustard, fresh bread, and a Pint of your favorite beverage - mine is Raspberry Iced Tea, but others might prefer a pint of Guinness. Cheers.