Corned Beef and Cabbage

We had a lovely dinner with the In-Laws last week for Saint Patrick's Day. My Father-in-Law made a delicious corned beef brisket. We decided to make it again this week.

Ingredients
3 pounds corned beef brisket with spice packet
10 small red potatoes
5 carrots, peeled and cut into 3-inch pieces
1 large head cabbage, cut into small wedges

Pickling Spices
1/4 pound kosher salt
1-1/2 bay leaves
2-1/4 black peppercorns
1/4 teaspoon chopped fresh cilantro

Directions
1.
Place corned beef in large pot or Dutch oven and cover with water and add spices. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound (2.5 hours) or until tender.
2.
Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
3.
Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.