The Irish-American classic — corned beef simmered until tender with potatoes, carrots and cabbage. A hearty, no-fuss one-pot, perfect for St Patrick's Day.
Preparation
- Place the corned beef in a large pot or Dutch oven and cover with water. Add the spice packet that came with it, cover, bring to the boil, then reduce to a simmer. Simmer for about 50 minutes per pound, or until tender.
- Add the whole potatoes and the peeled, cut carrots and cook until the vegetables are almost tender, then add the cabbage and cook for 15 minutes more. Remove the meat and let it rest for 15 minutes.
- Put the vegetables in a bowl, cover, and add as much of the reserved cooking broth as you like. Slice the meat across the grain to serve.
