Corned Beef and Cabbage

Ingredients

• Cured beef, corned beef

  Brisket, raw

  30 oz or 851g

• Red potatoes

  Flesh and skin, raw

  12 potato, small or 2.04kg

• Carrots

  Raw

  6 small or 300g

• Cabbage

  Raw

  1 head, large or 1.25kg

Directions

1. Place the corned beef in a large pot or Dutch oven and cover with water. Add the spice packet included with the corned beef. Cover the pot and bring to a boil, then reduce to a simmer. Cook for approximately 50 minutes per pound or until the meat is tender.
2. Add the whole potatoes and carrots to the pot, and cook until the vegetables are almost tender. Then add the cabbage and cook for an additional 15 minutes. Remove the meat and let it rest for 15 minutes.
3. Place the vegetables in a bowl and cover. Add as much of the reserved cooking liquid as desired. Slice the meat across the grain and serve.