Corned Beef and Cabbage

Ingredients

• 3 lb. corned beef brisket with spice packet
• 5 carrots, peeled and cut into 3-inch pieces
• 1 large head cabbage, cut into small wedges

Directions

1. Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
2. Add carrots, and cook until they are almost tender. Add cabbage and cook for 20-30 more minutes. Remove meat and let rest 15 minutes.
3. Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.