Corned Beef and Cabbage

Ingredients

• 2 pounds corned beef brisket (flat cut)
• pickling spice packet
• 2 dried bay leaves
• 3 cloves garlic (roughly chopped)
• 8 cups beef stock
• 1 1/2 pound baby red potatoes (halved)
• 2 cups carrots (2" pieces)
• 1 cup celery (2" pieces)
• 1 yellow onion (quartered)
• 1 head green cabbage (cut into 8 wedges)

Instructions

1. 1

   Prepare the Corned Beef - Trim most of the visible fat from the corned beef, leaving about a ⅛ inch layer on top.

2. 2

   Cook the Beef - Place the beef in a large pot or Dutch oven, fat side up. Sprinkle with pickling spice. Add bay leaves, garlic, and beef stock. Bring to a boil, then cover and reduce the heat to low. Simmer for 1 ½ hours. See the notes section for cooking larger briskets.

3. 3

   Add the Root Vegetables - Add the potatoes, carrots, celery, and onions. Simmer over medium-low heat. Cook uncovered for 15 minutes.

4. 4

   Rest the Beef - Transfer the corned beef to a plate and cover to keep warm.

5. 5

   Add the Cabbage - Add the cabbage to the pot and cook until the potatoes are tender, 15 to 20 minutes.

6. 6

   Serve - Slice the corned beef against the grain. Serve with vegetables and some of the beef stock from the pot.