CORNED BEEF AND CABBAGE

CORNED BEEF AND CABBAGE

INGREDIENTS:

2 lbs corned beef brisket

4 to 5 yellow potatoes (peeled and halved)

8 oz baby carrots

¼ white onion (sliced thinly)

2 tablespoons butter

1 small cabbage (quartered)

6.5 to 7 quarts of water

salt

Directions:

Boil water in a large soup pot. Switch to low heat - simmer and add corned beef brisket (if it comes with a spice packet, add that one too) cover, leave for 3 ½ to 4 hours.

Remove corned beef and put into a shallow dish, add a little bit of the broth and cover with foil.

Bring the broth back to boil. Add onions, butter, carrots and potatoes. Once potatoes and carrots are done add cabbage, cover and turn the heat off  (3 to 5 minutes). Add salt according to taste.

Slice the corned beef and serve with the broth and vegetables.