Corned Beef and Cabbage
1 5-6 lb
corned beef, with packet
2 lbs small
carrots, peeled and cut in half
cabbage, divided into 6 wedges
Fill a large stock pot with
enough water to cover corned beef. Place beef, and contents of seasoning packet
if included with purchase, in stock pot and bring to a simmer. Cook for 2 to 3
hours, until a toothpick or wooden skewer can be inserted easily into the meet.
Preheat oven to 200 degrees.
Remove beef from water and place in roasting pan with a ladle of cooking
liquid. Place in oven to keep warm.
Meanwhile, place potatoes,
carrots, and onion in the stock pot and bring to a boil, cooking for 10
minutes. Add cabbage and boil an additional 10 minutes.
Remove beef from oven and slice
against the grain. Serve with drained vegetables.
Adapted from Cook’s Illustrated