Corned Beef and Cabbage :
Ingredients
3–4 lb corned beef brisket (with spice packet included)
1 large onion, cut into quarters
3–4 carrots, cut into large chunks
1½ lbs small potatoes (such as Yukon Gold or red potatoes)
1 small head of green cabbage, cut into wedges
2–3 cloves of garlic (optional)
1 bay leaf (optional)
Water or a mixture of half water and half beef broth
Preparation Method
Cook the Meat: Place the corned beef brisket in a large pot. Add the spice packet, onion, garlic, and bay leaf. Cover the meat completely with water or broth and bring to a boil. Reduce the heat to low, cover, and simmer for 2.5 to 3 hours until the beef is tender.
Add Vegetables: Add the potatoes and carrots to the pot and continue cooking for about 15–20 minutes.
The Cabbage: Place the cabbage wedges into the pot during the final 15 minutes of cooking until they are tender but still hold their shape.
Serve: Remove the meat from the pot and let it rest for a few minutes. Slice the beef against the grain and serve it on a platter surrounded by the cooked vegetables and cabbage.
