Corned Beef & Cabbage

Ingredients

• 3 lb. corned beef brisket with spice packet 

• 2 bay leaves

• 4 sprigs thyme

• 1/2 lb. baby potatoes, halved

• 4 medium carrots, cut into 2” long pieces, halved if large

• 1 small head green cabbage, cut into wedges

Directions

1. Place brisket in a large Dutch oven and cover with water. Add spice packet, bay leaves, and thyme and place on medium-high heat. Bring to a boil, then reduce to a simmer. Cook until tender, skimming occasionally and checking every 30 minutes and adding water if needed, until beef is tender, about 3 hours and 30 minutes.
2. Add potatoes and carrots and bring back up to a boil. Cook for 15 minutes, then add cabbage and boil 5 minutes more. 
3. Remove meat and drain vegetables. Let meat rest 10 minutes before slicing against the grain. 

 

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