Written by DEPKES.ORG March 2023
Corned beef is salt-cured beef. Before electricity paved the way for refrigeration, meat was preserved in salt. Brisket (the tender meat from the lower breast) is traditionally used to make corned beef in the United States.
– 1 (3 pound) corned beef brisket with spice packet – 10 small red potatoes – 5 medium carrots – 1 large head cabbage
1. Gather all ingredients. 2. Place corned beef in a Dutch oven and cover with water. Add spice packet, cover, and bring to a boil.
3. While the corned beef is simmering, cut potatoes in half. Peel carrots and cut into 3-inch pieces. Cut cabbage into small wedges. 4. When corned beef has cooked for 2 hours, add potatoes and carrots; cook until vegetables are almost tender and meat is fork-tender, about 10 minutes. Add cabbage and cook until tender, about 15 more minutes.
5. Remove meat and let rest for 15 minutes. Leave broth and vegetables in the Dutch oven.Slice meat across the grain. Serve with vegetables and broth.