Corned Beef and Cabbage

Ingredients

• Corned beef brisket (3 lbs)
• Pickling spices (1 packet (included with the corned beef))
• Water (enough to cover the brisket)
• Cabbage (1 medium head, cut into wedges)
• Potatoes (6 medium, peeled and quartered)
• Carrots (3 large, peeled and cut into large chunks)
• Onion (1 large, cut into large chunks)
• Garlic (4 cloves, minced)
• Salt and pepper (to taste)

Instructions

1. Rinse the corned beef brisket under cold water to remove any excess brine.
2. Place the corned beef brisket in a large pot. Add the pickling spices, onion, and garlic. Pour enough water to cover the brisket.
3. Bring the water to a boil over high heat, then reduce the heat to low, cover the pot, and let it simmer for about 2 hours, or until the corned beef is tender.
4. Remove the corned beef from the pot, cover it with foil to keep warm, and set aside.
5. Add the cabbage, potatoes, and carrots into the pot with the cooking liquid. Bring the liquid back to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 30 minutes, or until the vegetables are tender.
6. Slice the corned beef against the grain into thin slices.
7. Serve the sliced corned beef with the cooked cabbage, potatoes, carrots, and onion. Season with salt and pepper to taste.