Corned Beef and Cabbage

Prep Time: 10 Minutes
Cook Time: 2 Hours 25 Minutes

Ready In: 2 Hours 35 Minutes
Servings: 5
"This traditional Irish dish is the centerpiece for many a St. Patrick's Day table. Pre-seasoned corned beef - available at most grocery stores - takes a long, lovely simmer with potatoes, carrots and cabbage for a hearty and satisfying dish."
Ingredients:
3 pounds corned beef brisket with spice
packet
10 small red potatoes
5 carrots, peeled and julienned
1 large head cabbage, cut into small
wedges

Directions:

1.Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.

2.Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.

3.Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

*This is not one of my mothers recipes, but with St. Patrick's days coming up I thought that I it would be fun to put a festive recipe on my blog. I hope if you try it that you will let me know what you think of it. Bone Appetite*