Traditional Corned Beef and Cabbage

Everyone knows corned beef and cabbage is the traditional St. Patrick's Day meal, but why only enjoy this easy corned beef recipe once a year! Great for feeding a large group, and only requires one pot. The leftover corned beef, served cold on dark bread with mustard, makes one of the world's great sandwiches.

Makes 6-10 Portions of Corned Beef and Cabbage

Prep Time: 15 minutes

Cook Time: 3 hours, 15 minutes

Ingredients:

• 3 1/2 to 5 pound corned beef brisket
• spice packet from the corned beef package
• 1/2 tablespoons coarsely ground black pepper
• 1 bay leaf
• 2 teaspoons kosher salt, or as needed
• 2 pound red potatoes, cut in half
• 4 carrots, peeled, cut in chunks
• 1 onions, large dice
• 3 stalks celery, large dice
• 1 green cabbage, cored, sliced in 8 wedges

Preparation:

Important Note: Commercial brands of corned beef come fully seasoned. This may affect the amount of salt needed, so check the saltiness of the cooking liquid before adding the salt in step 2.

1. Place the corned beef, 1 teaspoon of the salt, pepper and spices into a large pot along with 3 quarts of cold water. Cover and bring to a boil over high heat. Turn down the heat to low and simmer for 2 1/2 hours.
   
   
2. Add the remaining salt if needed (see note above), potatoes, carrots, onions, and celery. Simmer covered for 30 minutes. Add the cabbage and cook for another 30 minutes, or until the potatoes and vegetables are tender. Slice the corned beef against the grain and serve in a bowl topped with cabbage, vegetables, and some of the cooking liquid. Serve with dark bread and mustard on the side.

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