Corned Beef Cabbage Ingredients
6 lb. boneless beef brisket, corned
2 tsp. pickling spice OR packed enclosed with brisket
8-10 small red skin potatoes
3-4 large carrots
1 large head of cabbage
Cut cabbage into quarters, cut carrots into chunks. Put the meat and pickling spices into a dutch oven and cover with water. Cover pot tightly and bring water to just boiling and skim off any impurities gathered on top. Reduce heat to low simmer and cook for 4-5 hours, or until meat is tender when pierced. Remove the meat from the pot and set aside. Put potatoes and carrots in pot (add more water if necessary) and cook for 15-20 minutes. Add cabbage and cook for 15 minutes more. Put the brisket back in to reheat slightly. Then serve.