Corned Beef and Cabbage

This must be made each and every St. Patrick’s Day!

Corned Beef and Cabbage

Ingredients:
1 3-5 lb. corned beef brisket (with seasoning packet included)
Water
a handful of peppercorns
a bay leaf
Parsnips
Carrots
Celery
Potatoes
Cabbage

Instructions:
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.

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