2 to 3 pounds corned beef brisket

1 head green cabbage

1 1/2 pounds (16 to 20) size "C" red potatoes

3 medium carrots

Directions

Remove brisket from packaging. Place in a 6-quart stockpot or Dutch oven, fat-side up (tri
m excess fat, if desired). Add enough water to just cover roast. Sprinkle contents of seas
oning packet into water.
Cover and bring to a boil over medium-high heat. Reduce heat to low and simmer 2 1/2 hours
Meanwhile, remove outer leaves from cabbage and discard. Cut cabbage into quarters and rem
ove core; cut each quarter into 2 or 3 wedges. Scrub potatoes and cut in half. Scrub carro
ts and cut into 1-inch pieces.
After brisket cooks 2 1/2 hours, add potatoes and carrots. Lay cabbage over top. Bring wat

er to a boil over medium-high heat; reduce heat to Low and simmer 30 minutes. Remove veget
ables to a bowl or platter and cover to keep warm.
Test roast tenderness. (If needed, cook 15 to 30 more minutes until fork-tender.) Remove r
oast to a cutting board. Carve across the grain into 1/4-inch thick slices and serve

Nutritional Information

No Nutritional Information Available

Source

No Source Information Available