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.