Corned Beef & Cabbage

By janedoiron

If you've never tried this before, it's very easy to make. It just takes a while to cook (1 hour per pound). Leftovers make excellent corned beef sandwiches.

Ingredients

• 4 pounds corned beef
• 1 large cabbage, chopped
• 8 to 10 large carrots, peeled and chopped

Details

Servings 4
Adapted from makeaheadmealsforbusymoms.blogspot.com

Preparation

Step 1

Rinse the corned beef under cold running water. Place the meat in a large stock pot. Fill the pot with water (slightly higher than the beef). Cover and bring to a boil. Turn the heat down to a low boil for 3 hours.

Empty 3/4 of the boiling water in the sink. Add fresh water to the pot (higher than the beef). Bring to a boil. Add the cabbage and carrots. Cook at a low boil for 1 hour.

Remove the corned beef, place on a cutting board, and cover loosely with foil. Remove the vegetables from the pot with a large, slotted spoon and place in a serving dish. Cut the corned beef across the grain and serve hot.