Corned Beef and Cabbage (Heinens)

By ezunich

Ingredients

• 3 lb corned beef brisket
• 1 tbs pickling spice (or spice packet that comes with the brisket)
• 10 small red potatoes
• 5 carrots, peeled and cut into 3 inch pieces
• 1 small head cabbage, cut into small wedges
• mustard or horseradish for serving

Preparation

Step 1

Place corned beef in a large pot or Dutch oven (I used my 12 qt stockpot) and cover with water. Add the pickling spice. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound.

WIth one hour left to cook, add whole potatoes and carrots. Cook 45 minutes more, add cabbage and cook for 15 minutes more. Remove meat and let rest for 15 minutes.

I put everything in a 9 x 13 baking dish and add broth from the pot, covered tightly with foil and put in the oven on warm.