Corned Beef and Cabbage

by Charlie McCarthy, Sr.

Ingredients

• 1 lbs corned beef brisket and spice packet
• 3 quarts water
• 1 onion
• 3 carrots
• 3 stalks celery
• 1 tsp salt
• 2 lbs red potatoes
• 1 head cabbage

Recipe

NOTE: This is one of the last recipes dad updated. He made this for a few St. Patrick's days in a row. I believe Nanny (Ruth) used to make this every year on St. Patrick's day as well.

1. Combine corned beef brisket and spice packet contents, water, quartered onion, carrots cut into large chunks, celery cut into 2 inch pieces, and salt together in a large pot or Dutch oven; bring to a simmer, skimming out any foam that rises to the surface.
2. Cover the pot, reduce heat to low, and simmer until meat is almost fork-tender, about 3 hours. Add halved red potatoes and simmer, uncovered, until potatoes are almost tender, about 30 minutes more.
3. Place cabbage pieces on top of and around meat, cover the pot, and simmer until cabbage is tender, 20 to 30 minutes more.
4. Remove meat to a cutting board and let rest 10 to 15 minutes. Cut across the grain and serve in a bowl; ladle vegetables and broth over the top.

Enjoy!