Corned Beef and Cabbage

Pasos

1. 1

   Place the corned beef in a large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Bring to a boil, then reduce to a simmer and cook about 50 minutes per pound, or until tender.

2. 2

   Add whole potatoes and peeled and cut carrots; cook until the vegetables are almost tender. Add the cabbage and cook for 15 more minutes. Remove the meat and let it rest for 15 minutes.

3. 3

   Serve the vegetables with as much cooking liquid as desired. Slice the meat across the grain and serve with the vegetables and broth.