Ingredients
Scale
- 3–4 lbs corned beef brisket with spice packet
- 1 onion, quartered
- 4 cloves garlic, peeled
- 2 bay leaves
- 2 lbs red potatoes, halved
- 1 lb carrots, peeled and cut into 2-inch pieces
- 1 small head of green cabbage, cut into wedges
Instructions
1. Rinse the corned beef under cold water and place it in a large pot or Dutch oven, fat side up.
2. Add the onion, garlic, bay leaves, and the spices from the packet. Cover with water or a mixture of water and beer.
3. Bring the liquid to a boil, then reduce heat, cover, and simmer for 3-4 hours or until the corned beef is tender.
4. Remove the corned beef from the pot and set it aside, covered with foil to keep warm.
5. Add the potatoes and carrots to the cooking liquid and simmer for 15 minutes.
6. Add the cabbage wedges and simmer for an additional 15 minutes or until the vegetables are tender.
7. Slice the corned beef against the grain and serve with the cooked vegetables.
8. Optional: Serve with mustard or horseradish sauce on the side.
