This must be made each and every St. Patrick’s Day!
Corned Beef and Cabbage
1 3-5 lb. corned beef brisket (with seasoning packet included)
a handful of peppercorns
a bay leaf
Rinse brisket under cold water to remove the brine. Place in pot and cover with cold water. Add the peppercorns, bay leaf, and spice packet. Bring to a simmer and cook for 3-5 hours. The meat will be really tender and fall apart when it’s ready.
Add the veggies and cook for about 30-60 minutes longer, or until veggies are tender. Eat with horseradish and mustard.