Instruction

• 1 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
• 2 Add whole potatoes and peeled and cut carrots, and cook until the vegetables are almost tender
• Add cabbage and cook for 15 more minutes
• Remove meat and let rest 15 minutes
• 3 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