Corned Beef and Cabbage
Ingredients
1 corned beef brisket (about 3–4 lb) with seasoning packet
8–10 small baby potatoes, halved
4–5 carrots, peeled and cut into large chunks
1 large green cabbage, cut into wedges
1 onion, peeled and quartered
2 cloves garlic
Water, enough to cover the meat
Fresh parsley, chopped (for garnish)
Instructions
Place the corned beef brisket in a large pot and add the seasoning packet, onion, garlic, and enough water to fully cover the meat. Bring to a boil, then reduce to a gentle simmer, cover, and cook for about 2.5–3 hours until the beef is very tender. Add the potatoes and carrots to the pot and cook for 15–20 minutes. Add the cabbage wedges on top and cook for another 10–15 minutes, just until tender. Remove the corned beef, let it rest briefly, then slice against the grain. Serve the sliced beef with the cabbage, potatoes, and carrots, spooning some cooking liquid over the top and finishing with fresh parsley.