Classic corned beef and cabbage awaits.

This combination of tender, savory corned beef with sweet, earthy cabbage creates a perfect balance of flavors. The slow simmering process allows the meat to absorb the spices and meld with the vegetables, resulting in a hearty, satisfying dish. Serve with boiled potatoes and carrots for a complete meal. Add a dollop of mustard or horseradish on the side for an extra kick. Slice the corned beef against the grain and arrange it on a platter with cabbage, potatoes, and carrots. Drizzle some of the cooking liquid over the top.

Ingredients

• 1 (4-pound) corned beef brisket with spice packet
• 2 bay leaves
• 1 large onion, quartered
• 4 carrots, peeled and cut into large chunks
• 4 potatoes, peeled and cut into large chunks, or new potatoes
• 1 small head of cabbage, cut into wedges

Directions

1. Place corned beef in a large pot and cover with water. Add the spice packet, bay leaves, and onion.
2. Bring to a boil, then reduce heat and simmer for 2.5 to 3 hours, until the meat is tender. **Adjust time to reach your desired doneness.
3. Add carrots and potatoes, and cook for another 30 minutes.
4. Add cabbage wedges and cook for an additional 15-20 minutes, until the vegetables are tender.
5. Remove the corned beef and let it rest for a few minutes before slicing. Serve with the vegetables.