Ingredients

The following ingredients have 6 Servings
  • corned beef brisket (about 4 pounds) with spice packet
  • 2 tablespoons brown sugar
  • 2 bay leaves
  • 3.5 pounds small potatoes, peeled (about 10-15 potatoes)
  • 8 medium carrots, peeled and halved crosswise
  • 1 medium head cabbage, cut into wedges

Instruction

  • Place brisket, contents of seasoning packet, brown sugar, and bay leaves in a large stockpot. Cover with water and bring to a boil.
  • Reduce heat, simmer covered for 2 hours.
  • Add potatoes and carrots and return to a boil.
  • Reduce heat, simmer covered just until beef and vegetables are tender, about 30-40 minutes.
  • Add cabbage to the pot and return to a boil. (If pot is too full to add cabbage, remove potatoes and carrots and keep warm until serving.)
  • Reduce heat and simmer covered until cabbage is tender, about 15 minutes.
  • Remove meat and allow to rest 15 minutes before slicing against the grain. Serve with potatoes, carrots and cabbage.