Boiled Corned Beef and Cabbage ✅

Ingredients

• 1 corned beef brisket with spice packet (2 ½ - 3 #)
• 10 small red potatoes
• 5 medium carrots
• 1 large head cabbage

Steps

1. Place corned beef in a Dutch oven and cover with water. Add spice packet, cover, and bring to a boil. Reduce heat and simmer until corned beef is just about fork-tender, about 2 hours.

2. While the corned beef is simmering, cut potatoes in half. Peel carrots and cut into 3-inch pieces. Cut cabbage into small wedges.

3. When corned beef has cooked for at least 2 hours and has reached a minimum of 145F, add potatoes and carrots; return to boil and cook until vegetables are almost tender, about 5 minutes.

4. Add cabbage and simmer until tender, about 15 more minutes.

5. Remove meat, wrap with foil and let rest for 15 minutes.

6. Slice meat across the grain, and serve with vegetables from the pot and garlic bread or sourdough toast.