Corned Beef and Cabbage

Name: Corned Beef and Cabbage
Prep time: 15 min
Cook time: 3 h 15 min
Total time: 3 h 30 min
Yield: 6
Ingredients: 3 to 3½ pounds corned beef brisket (with spice packet); 2 bay leaves; 1 ½ pound baby potatoes; 6 medium carrots (peeled and cut into 3-inch pieces); 1 head green cabbage (cut into 2-inch wedges)

Prep 15 min Cook 3 hr 15 min Serves 6 Source

Ingredients

3 to 3½ pounds corned beef brisket (with spice packet)
2 bay leaves
1 ½ pound baby potatoes
6 medium carrots (peeled and cut into 3-inch pieces)
1 head green cabbage (cut into 2-inch wedges)

Steps

1
Add the brisket to a pot. In a large stock pot or Dutch oven, add the corned beef brisket along with the spice packet and bay leaves. Cover everything with water.
2
Cook the brisket. Bring the liquid to a boil, then down to a simmer, and cover. Cook the brisket for 2 ½ to 3 hours (about 50 minutes per pound of brisket).
3
Add the vegetables. Add the potatoes and carrots to the pot, and cook for 10 to 15 minutes, until almost tender. Add the cabbage and cook for another 15 minutes, until tender.
4
Slice and serve. Transfer the brisket to a cutting board and the vegetables to a separate serving plate. Slice the brisket against the grain and serve with the potatoes, carrots, and cabbage. Optionally, it's great served alongside my horseradish sauce. You can also garnish with freshly chopped parsley, if you'd like.