* 1 (3- to 3-1/2-pound) corned beef brisket with pickling spices * 8 c. water * 4 potatoes, peeled and cut into quarters * 4 carrots, peeled and cut into 2-inch chunks * 1 green cabbage, cut into 2-inch wedges
What to do:
1. In a large Dutch oven over high heat, bring corned beef with pickling spices and water to a boil. Reduce heat to low, cover, and simmer 2-1/2 hours, or until almost fork-tender. 2. Add potatoes, carrots, and cabbage to corned beef and continue cooking, covered, 25 to 30 minutes, or until vegetables and corned beef are fork-tender. 3. Place corned beef on a cutting board and slice across the grain. Serve with vegetables.