Corned Beef and Cabbage

DIRECTIONS:

Gather all ingredients.

Prepare the Corned Beef:

Place corned beef in a Dutch oven.

Cover with water and add the spice packet.

Cover and bring to a boil.

Reduce heat and simmer until corned beef is just about fork-tender, about 2 hours.

Prepare Vegetables:

While the corned beef is simmering, cut potatoes in half.

Peel carrots and cut into 3-inch pieces.

Cut cabbage into small wedges.

Cooking Process:

After 2 hours, add potatoes and carrots to the Dutch oven.

Cook until vegetables are almost tender and meat is fork-tender, about 10 minutes.

Add cabbage and cook until tender, about 15 more minutes.

Rest and Serve:

Remove meat and let it rest for 15 minutes.

Leave broth and vegetables in the Dutch oven.

Slice meat across the grain.

Serve with vegetables and broth.

Pro Tips:

Spice Packet Magic: The spice packet that comes with the corned beef is a flavor powerhouse. Don’t skip it!

Perfectly Tender Veggies: To ensure perfectly tender vegetables, add them in stages based on their cooking times.

Slice with Precision: When slicing the meat, go against the grain for maximum tenderness.

Enjoy