Corned Beef and Cabbage

I got this recipe from a dear family friend who made it for my husband on a St. Patrick's Day many, many, many years ago. This is a meal that Maisie looks forward to every year!!

I used to make it all in one pot with carrots and potatoes - but not for the last several years.

I cook all the veggies separately. I boil the cabbage, make mashed potatoes the traditional way and roast the carrots.

Corned Beef and Cabbage 

4 lbs corned beef + seasonings that come with it

2 1/2 quarts cold water 

1 head green cabbage cut into wedges

Salt and pepper to taste

Remove corned beef from the package. Put it and the juices and seasonings in your biggest stock pot and cover with the water. Bring the water to a gentle boil. Skim off and discard any impurities (foam). Reduce heat to simmer, cover and cook for 90 minutes per pound of beef (that would be 6 hours for this recipe). 

Remove the corned beef from the pot and cut into thin slices. Serve a few slices of corned beef along side all those delish veggies.