4poundscorned beef brisket with spice packet (3-4 pounds)
2poundsred potatoescut into quarters (about 7-10 medium potatoes)
½poundsbaby carrots or 2 large carrots diced
1headhead of cabbage cut into 4 wedges
Place the corned beef into large stock pot and seasoning packet.
Fill the pot with enough water to cover the beef. Add bay leaves if using.
Bring to a boil over medium high heat and then reduce to simmer and cover.
Cook covered for 2 hours.
Add quartered potatoes and carrots to the pot, bring to a boil again and cook for 30 minutes or until potatoes and carrots are tender.
Then add the cabbage wedges, bring to a boil again and cook for 15-20 minutes or until tender.
Remove the corned beef from pot and place on a serving plate and let stand 10 minutes prior to slicing.
Top with mustard or horseradish if desired.
If pot is too full after potatoes and carrots have cooked, remove them from the pot with a slotted spoon and place them in a bowl and cover with aluminum foil to keep warm. Then add the cabbage to the pot.Add a quartered white or sweet onion in with the potatoes.Add 4-5 cloves of minced garlicUse 4 cups beef broth and a can of Guiness beer instead of water if desiredAdd 4 tablespoons of butterAdd 8 ounces mushrooms if desired.Top veggies with butterSlice the meat against the grain.Use red potatoes, yukon gold potatoes or white potatoesMake a homemade Horseradish topping of ¾ sour cream, ¼ horseradish, 1 tablespoon dried chives and a tablespoon of lemon juice.