Corned Beef and Cabbage

This traditional Irish dish is the centerpiece for many a St. Patrick's Day table and our family is no different.  I have been making this for years!  Always a family favorite and my husband loves when I make corned beef hash for breakfast with the leftovers. Corned beef takes a long, lovely simmer with potatoes, carrots and cabbage for a hearty and satisfying dish!  Happy Saint Patricks Day to you all!

Corned Beef and Cabbage



Ingredients:

3 pounds corned beef brisket with spice packet

10 small red potatoes

5 carrots, peeled and cut into 3-inch pieces

1 large head cabbage, cut into small wedges

Directions:

1.  Place corned beef in large pot or Dutch oven and cover with water.  Add the spice packet that came with the corned beef.  Cover pot and bring to a boil, then reduce to a simmer.  Simmer approximately 50 min per pound around 2 1/2 to 3 hours.

2.  Add whole potatoes and carrots, and cook until the vegetables are almost tender.  Ad cabbage and cook for 15 more minutes.  Remove meat and let rest 15 minutes.

3.  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 and serve with vegetables and plenty of mustard!!