Source: Simply Recipes
Yield: 5 servings
- Carrots cut to 1 inch pieces: 2 Each
- Large head of cabbage, sliced into 3/8-inch to 1/2-inch wide slices: 1 Each
- Corned beef in package, including spice packet: 3 Pounds
- New potatoes, quartered: 6 Each
Place corned beef in a large 6 to 8 quart pot. Cover the beef with an inch water. Add the contents of the spice packet to the water. Bring to a boil, reduce heat to a simmer. Simmer for 2-3 hours, until the corned beef is fork tender. Remove from pot to a cutting board. Reserve cooking liquid for boiling cabbage. Cut slices against the grain, into 1/2-inch thick slices. Serve.
Once you have removed the corned beef from the pot, add the cabbage and any other vegetables (carrots, new potatoes) to the pot. Taste the liquid. If it is too salty, add more water to the pot. Raise the heat until the liquid is simmering well. Simmer until the cabbage and any other vegetables are cooked through, 15-30 minutes.
Place vegetables in a serving bowl, add a little of the cooking liquid to the bowl.