Corned Beef And Cabbage

This traditional St. Patrick’s Day meal of delicious, tender corned beef is a great way to celebrate the day with your family!

Ingredients:

• 3-4 pounds of corned beef brisket
• 1 large onion, peeled and quartered
• 3-4 carrots, peeled and cut into chunks
• 4-6 potatoes, peeled and quartered
• 1 small cabbage, cut into wedges
• 1 teaspoon black peppercorns
• 1 teaspoon mustard seeds (optional)
• 1 bay leaf
• Water

Instructions:

1. Rinse the corned beef brisket under cold water to remove any excess brine. Place it in a large pot.
2. Add enough water to the pot to cover the corned beef. Add the quartered onion, peppercorns, mustard seeds (if using), and bay leaf.
3. Bring the pot to a boil, then reduce the heat to a simmer. Cover and let it simmer for 2-3 hours or until the corned beef is tender. Check the package instructions for specific cooking times.
4. After the corned beef has been simmering for about 2 hours, add the carrots and potatoes to the pot. Continue simmering until the vegetables are tender.
5. In the last 15-20 minutes of cooking, add the cabbage wedges to the pot. This will allow them to cook without becoming too mushy.
6. Once the corned beef and vegetables are tender, remove them from the pot and let them rest for a few minutes.
7. Slice the corned beef against the grain and serve it with the cooked vegetables. You can also serve it with mustard or your favorite sauce.