Corned Beef and Cabbage

By Bonnie T

Ingredients

• Ingredients
• 3 * 3 pounds corned beef brisket with spice packet
• 10 cloves of garlic, whole
• 10 cloves of garlic, smashed
• 10 * 10 small red potatoes
• 5 * 5 carrots, peeled and julienned
• 1 * 1 large head cabbage, cut into small wedges
• Parsley
• Several stocks of celery
• 1 12 oz bottle of Guiness ..stout, not draught, or it will be bitter

Details

Servings 5

Preparation

Step 1

Directions

1. Rinse corned beef and make holes with knife to put ten garlic cloves into brisket. Place corned beef in large pot or Dutch oven and cover with 6 quarts of water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
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.
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.