Classic Recipe Corned Beef and Cabbage

Ingredients:

• 3-4 pounds corned beef brisket
• 1 head of cabbage, cored and cut into wedges
• 6-8 small red potatoes
• 4 carrots, peeled and cut into chunks
• 1 onion, peeled and quartered
• 3-4 garlic cloves, peeled
• Whole peppercorns
• 1 bay leaf
• Water

Instructions:

1. 1. Rinse the corned beef under cold water to remove any excess brine.
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3. 2. Place the corned beef in a large pot and cover it with water.
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5. 3. Add the peppercorns, bay leaf, onion, and garlic cloves to the pot.
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7. 4. Bring the water to a boil, then reduce the heat to low and let it simmer, covered, for about 2-3 hours or until the corned beef is tender.
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9. 5. Once the corned beef is tender, add the potatoes and carrots to the pot and continue to simmer for about 15-20 minutes, or until they are fork-tender.

1. 6. Finally, add the cabbage wedges to the pot and simmer for an additional 10-15 minutes, or until the cabbage is cooked through but still slightly crisp.
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3. 7. Remove the corned beef from the pot and let it rest for a few minutes before slicing it against the grain.
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5. 8. Serve the sliced corned beef with the vegetables and some of the cooking liquid on the side.