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| Servings |
Ingredients
- 5 pound corned beef brisket with spice packet
- 3 bay leaves
- 5-6 cloves
- 10 peppercorns, optional
- 3-4 cloves fresh garlic
- 1 large sweet yellow onion, quartered
- 1 large head green cabbage, quartered
- 6 large carrots, peeled and cut into thirds
- 12 small red potatoes
- olive oil an vinegar (for drizzling)
- salt and pepper to taste
- mustard, optional (for spreading on corned beef)
Ingredients
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Instructions
- Remove spice packet from brisket. Place brisket in a large pot or Dutch oven. Add contents of spice packet, bay leaves, cloves, peppercorns, garlic and onion. Pour enough water in pot to cover the corned beef. Cover and cook on medium high for several hours or until fork tender. (Corned Beef package should have cook time instructions as well.) When corned beef is cooked, turn heat off and cover pot with lid. In another pot, add cabbage quarters, potatoes and carrots. Add 3-4 inches of water to steam veggies. (Keep checking to make sure you have enough water in the pot. Add more if needed.) Cook vegetables until fork tender. (The potatoes may take a few minutes longer to cook.) Place corned beef, sliced against the grain, on a platter. Surround the corned beef with steamed vegetables. Drizzle with extra virgin olive oil and vinegar. Salt and pepper the vegetables as needed. Serve with mustard if desired.
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