4 pounds of corned beef 1 lb. carrots, peeled and cut into chunks 2 lb. small red potatoes, washed 1 green cabbage, cut into wedges Place the corned beef in a large pot, cover with cold water and bring to a boil. Reduce the heat to a simmer and skim off the scum. Cover and simmer until the meat is tender, it will take about 3 or 4 hours (or about 50 minutes per pound). Add the carrots and potatoes and cook until almost done, then add the cabbage, allowing 2 wedges for each serving. Cook for 15 minutes longer or until the cabbage is tender. Remove the meat to a cutting board and let rest. Place vegetables in a bowl and add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Cover. Slice meat across the grain. |
