- 3 Pounds Corned Beef (in package, including spice packet)
- 1 Large head of cabbage, sliced into 3/8 inche to 1/2 inch wide slices
- add veggies as desired - carrots, potatoes
Place corned beef in a large (6 to 8 quart) pot.
Cover the beef with an inch of water and add the spice packet to the water.
Bring to a boil, reduce heat to a simmer. Simmer for 2-3 hours, until the corned beef is fork tender. Remove from pot to a cutting board. (Reserve the liquid for boiling cabbage)
Cut slices against the grain, into 1/2-inch thick pieces.
Once you have removed the corned beef from the pot, add the cabbage and any other vegetables (carrots, new potatoes) to the pot. If the liquid is too salty from the corned beef, add more water to the pot. Raise the heat until the liquid is simmering well. Simmer until the cabbage and other vegetables (if any were added) are cooked through, 15-30 minutes.
Place the vegetables in a bowl, add a small amount of the cooking liquid to the bowl.
Serve with the corned beef.
Meal Component: Meat