Corned Beef and Cabbage

Ingredients

• •3 lbs corned beef brisket with spice packet
• •1 large head green cabbage, cut into wedges
• •4 medium potatoes, peeled and halved
• •4 medium carrots, peeled and cut into chunks
• •1 medium onion, quartered
• •4 cloves garlic, minced
• •2 tablespoons whole grain mustard
• •2 bay leaves bay leaves
• •8 cups water

Directions

1. 1Place corned beef in a large pot, cover with water, and add the spice packet from the meat package along with bay leaves.
2. 2Bring to a boil, then reduce heat and simmer for 2.5 to 3 hours, skimming foam from the surface as needed, until the meat is tender.
3. 3Add potatoes, carrots, and onion to the pot and simmer for 15 minutes until slightly softened.
4. 4Add cabbage wedges and simmer for another 10-15 minutes until all vegetables are tender.
5. 5Remove corned beef and let rest for 5 minutes, then slice against the grain.
6. 6Arrange sliced corned beef on a platter with vegetables, drizzle with mustard, and serve with the broth on the side.

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