Ingredients

The following ingredients have 4 Servings
  • 1-3 lb pkg flat-cut corned beef plus seasoning packet
  • 1 head green cabbage; quartered
  • 1 onion
  • 10-15 small red potatoes
  • 2 lbs carrots ((baby or whole-diced))
  • 1 bay leaf

Instruction

  • Remove corned beef and spice packet from package, and clean, removing excess liquid from meat.
  • Place corned beef in a dutch oven or other large pot, fill with water.
  • Bring to a boil, using a kitchen tablespoon, remove the foaming film that rises to the surface. Do this until there is no more film, usually about three times.
  • Once the film is gone, add the spice packet and bay leaf and continue to cook at a low boil for 2 hours.
  • After two hours, add the onion and continue to cook at a low boil for an additional hour.
  • Add the carrots and potatoes and cook for 30 more minutes.
  • The last 5 minutes of the carrot/potato cooking time, add the cabbage.
  • Once the cabbage has cooked, remove it from the water, it should still be crisp but tender.
  • Remove corned beef and allow it to rest for a few minutes then slice across the grain.
  • Serve and Enjoy.