This New England classic is very easy to prepare using pre-seasoned corned beef brisket. Keep in mind that it requires a long cooking time, so you’ll want to get started early in the day. Leftovers make scrumptious breakfast hash.
|1||4–5-pound||corned beef brisket|
|8||carrots, cut into 2 to 3-inch pieces|
|1||head||green cabbage, cored and sliced|
|*Use Yukon gold, white, or new potatoes for best results.|
- Place the corned beef brisket in a large, heavy-bottomed pan and cover it with water. Turn the heat to high and bring to a boil.
- Adjust the heat to a slow simmer, cover with a tight-fitting lid, and cook until fork tender—approximately 3 ½ hours.
- Remove the corned beef from the pan to a chopping board. Tent with aluminum foil and let rest while you prepare the vegetables.
- Add the potatoes and carrots to the cooking liquid, bring to a lively simmer, and cook until tender—approximately 15 to 20 minutes.
- Just before the vegetables are done, add the cabbage to the pot and push it down into the cooking liquid. Lift it out when softened—approximately
- Slice the corned beef and place on a warm platter. Surround the meat with the vegetables and serve.