Ingredients you will need:
Cooking Time: 2 h 35 m 5 servings
3 pounds corned beef brisket with spice packet
10 small potatoes
5 carrots, peeled and cut into 3-inch pieces
1 large head cabbage, cut into small wedges
Method:
Prep Time: 10 m Cook 2 h 25 m Ready In 2 h 35 m
Place the corned beef in large pot or Dutch oven and cover with water.
Add the spice packet that came with the corned beef and cover pot bringing to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove the corned beef and allow to rest for about 15 minutes.
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.
If you wish you can serve this with a horseradish sauce–mix together 3/4 cup sour cream, 1/4 cup white prepared horseradish (or to taste), 1 Tbs. dried chives, and the juice from 1/2 lemon.
Enjoy!!!
