Corned Beef and Cabbage

Ingredients

• 1.4 kgcorned beef brisket, approx 3 lbs; with spice packet
• 10small potatoes, whole
• 5carrots, peeled and cut into large pieces
• 1 headcabbage, cut into wedges

Method

1. 1

   Place the corned beef in a large pot or Dutch oven and cover with cold water. Add the spice packet. Cover and bring to a boil, then reduce to a steady simmer. Cook approximately 50 minutes per pound (about 2.5 hours for a 3 lb brisket) until tender.

2. 2

   Add the whole potatoes and carrot pieces to the pot. Cook until the vegetables are almost tender, about 20 minutes.

3. 3

   Add the cabbage wedges and cook for 15 more minutes. Remove the meat and let it rest for 15 minutes.

4. 4

   Place the vegetables in a serving bowl with as much of the cooking broth as you like. Slice the meat across the grain and serve.