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,
1 Remove brisket from packaging. Place in a 6-quart stockpot or Dutch oven, fat-side up (trim excess fat, if desired). Add enough water to just cover roast. Sprinkle contents of seasoning packet into water.
2 Cover and bring to a boil over medium-high heat. Reduce heat to low and simmer 2 1/2 hours
3 Meanwhile, remove outer leaves from cabbage and discard. Cut cabbage into quarters and remove core; cut each quarter into 2 or 3 wedges. Scrub potatoes and cut in half. Scrub carrots and cut into 1-inch pieces.
4 After brisket cooks 2 1/2 hours, add potatoes and carrots. Lay cabbage over top. Bring water to a boil over medium-high heat; reduce heat to Low and simmer 30 minutes. Remove vegetables to a bowl or platter and cover to keep warm.
5 Test roast tenderness. (If needed, cook 15 to 30 more minutes until fork-tender.) Remove roast to a cutting board. Carve across the grain into 1/4-inch thick slices and serve
No Nutritional Information Available