1 (3-4 pound) corned beef brisket 6-8 cups water 1 onion, quartered 3 garlic cloves, chopped 1 bay leaf 1 teaspoon black peppercorns 1 head cabbage, cut into wedges 6-8 small potatoes, halved 4-6 carrots, peeled and cut into chunks
Ingredients
The corned beef brisket should be rinsed with cool water and patted dry.
– Add the corned beef, onion, garlic, bay leaf, and black peppercorns to a Dutch oven. Add sufficient water to cover the meat by approximately an inch.
Bring to a boil, then reduce heat to low and simmer, covered, for approximately 2.5 to 3 hours, or until meat is fork-tender.
The corned beef should be removed from the saucepan and allowed to settle for 10 to 15 minutes.
– Add the potatoes and carrots to the container and simmer for approximately ten to fifteen minutes or until they begin to tender.
– Continue simmering for an additional 10 to 15 minutes or until the cabbage is tender.
– Serve the corned beef slices against the grain with the veggies and cooking liquid.