St. Patrick's Day Recipe: Corned Beef and Cabbage

If you're looking for a dish to cook up this St. Patrick's Day, try out a Irish favorite: corned beef and cabbage. Here's a recipe provided by :

Yields: 5 servings

Ingredients

• 3 pounds corned beef brisket with spice packet, rinsed
• 10 small red or Yukon gold potatoes, rinsed
• 5 carrots, peeled and cut into 3-inch pieces
• 1 large head of green cabbage, cut into 5 wedges
• 2 bay leaves
• 5 black peppercorn

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 along with the bay leaves &
peppercorns. Cover pot and bring to a boil, then reduce to a simmer. Simmer
approximately 50 minutes per pound or until tender.

2. Add whole potatoes and carrots, and cook until the vegetables are almost
tender. Add cabbage and cook for 15 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) to the vegetables as you want. Slice
meat across the grain & add it to the bowl.