Once again, it's time to make the ol' Irish favorite - Corned Beef and Cabbage. I love this dish. It's something I very rarely make, which probably is the reason I love it so much. You see, I'm Irish. My family is originally from County Cork, Ireland. My father loved that his Dad had red hair and my son also was born with red hair. Red hair and freckles on his face, there is nothing cuter!
Here's the family recipe I use for Corned Beef and Cabbage:
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
Place corned beef in large pot or Dutch oven 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.
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.
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.