INGREDIENTS:
1 First-Cut Corned Beef, 9lbs - spiced & seasoned |
1 Large Head of Cabbage, cut into wedges |
1 Bag Large Carrots, cut into 3in pieces |
1 Bag Small Red Potatoes, whole |
For Leftovers
1 Loaf Seedless Rye Bread |
1 Bottle Mustard |
DIRECTIONS:
Step 1
Place Corned Beef and spices in a large pot or Dutch oven and cover with cold water. Bring water to a boil. Reduce heat, cover, and simmer for about 4 hours until fork tender.
Step 2
Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
Step 3
Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.
Step 4 (Leftovers)
Serve with Seedless Rye Bread & Mustard for Sandwiches the next day.