Corned Beef & Cabbage

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Recipe by South Your Mouth

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Corned Beef & Cabbage

1 3-lb. corned beef brisket


1 bay leaf (optional)

1 teaspoon whole peppercorns (also optional)

Salt (1/2 teaspoon per every 2 cups water used)

2 pounds small potatoes, unpeeled

1 head of cabbage

Place corned beef, fat side up, in a large pot or Dutch oven. Add enough water to the pot to just cover the brisket. Add seasoning packet from corned beef, bay leaf, peppercorns and salt to the water. Cover and heat over medium heat until simmering. Do not let water come to a full boil! Simmer over low to medium-low heat for 2 hours. Add 30 minutes to this cooking time for every additional pound if cooking a larger brisket.

Add potatoes to stock, cover and continue simmering over low to medium-low heat for 30 minutes.

Wash cabbage and remove any damaged outer leaves. Cut cabbage into 8-10 wedges. Season wedges with salt and pepper and arrange on top of the brisket and potatoes. If your pot is big enough that the cabbage will be submerged in the stock, don’t season the cabbage with salt and pepper as the stock is plenty flavorful. Cover and continue simmering over low to medium-low heat for 30-40 minutes or until cabbage is tender. If the lid doesn't fit after you add the cabbage just cover your pot tightly with aluminum foil.

Remove cabbage, potatoes and brisket from pot, cover with foil and let rest 10-15 minutes before serving. Cut brisket against the grain into thin slices to serve.

You can absolutely add carrots and onions to this. Add them when you add the potatoes.