Corned Beef and Cabbage

... from Aunt Sandy's Kitchen

• Serves: 6 - 8 servings
• Prep Time: 15 minutes
• Cooking: 2 hour 30 minutes

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Corned Beef and Cabbage is a savory hearty meal that feeds a lot of people. This meal is rich in iron and Vitamin C. The Corned Beef gives the cabbage and potatoes a rich, meaty flavor. Cooking the Corned Beef slowly allows the flavors to meld together, giving such a delightful aroma in your kitchen.

Ingredients

• 1 corned beef brisket (3 lbs.) with spice packet
• 10 red potatoes, small
• 6 - 8 carrots, medium
• 1 onion, medium
• 1 head cabbage, large
• 2-4 tbsp butter

Directions

1. In a Dutch oven (or large pot) place corned beef brisket and cover with water.
2. Sprinkle spice packet over corned beef, cover with lid, and bring to a boil.
3. Reduce heat to low and cook until corned beef is just just fork-tender (45-50 minutes per pound), between 2 - 2½ hours total.
4. While the corned beef is cooking, prep other Ingredients: cut potatoes in half, peel carrots and cut into 2 - 3 inch pieces, and cut cabbage & onion into wedges.
5. After corned beef has cooked for 2 hours, add potatoes, carrots, and onion. Continue cooking till vegetables are almost tender (10 minutes).
6. Add cabbage and continue cooking until potatoes are tender (an additional 15 minutes).
7. Remove meat and let rest for 15 minutes before slicing. Leave vegetables and broth in the Dutch oven.
8. Slice the corned beef perpendicular (90° angle) to the visible muscle fibers (parallel lines in the meat) - known as cutting across or against the grain of the meat.
9. Place sliced meat and vegetables on a platter with some broth, and you are ready to serve.
10. Optional: serve with horseradish and / or mustard (your choice) on the side.