Corned Beef and Cabbage

Happy St. Patrick's Day! Today's recipe is pretty obvious since it is St. Patrick's Day. I have been eating corned beef and cabbage every year for as long as I can remember. However, I never attempted to make it until last year. I found this recipe online with a simple Google search and I love it. It is the best corned beef and cabbage I have ever had, and I will continue to make it for years to come. Don't worry about the simmering per pound. I just leave it in for the full two and a half hours, sometimes a little more, and it always turns out fine. I hope you enjoy it as much as I do!
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Time: prep 10 minutes, cook 2 hours 35 minutes
Ingredients

• 3 pounds corned beef brisket with spice packet
• 10 small red potatoes
• 5 carrots, peeled and julienned
• 1 large head cabbage, cut into small wedges

Directions
1. Place corned beef in large pot or Dutch oven (crock pot) 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 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) as you want. Slice meat across the grain.
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