Corned Beef and Cabbage Recipe

Place the corned beef brisket in a large pot or Dutch oven and cover it with water. Don't forget to add the spice packet that came with the beef — it's what gives the meat its characteristic flavor.

Bring the pot to a boil, then reduce the heat to a gentle simmer. Cover the pot and let it cook for approximately 50 minutes per pound, or until the beef is fork-tender.

Once the corned beef is nearly done, add the whole potatoes and the peeled, cut carrots to the pot. Let them cook in the broth until they're almost tender.

Then, add the head of cabbage, cut into wedges, and continue to cook for another 15 minutes, until the cabbage is just cooked through but still has a bit of bite.

Carefully remove the meat from the pot and transfer it to a cutting board. Let it rest for 15 minutes before slicing; this helps keep it juicy.

While the meat rests, transfer the cooked vegetables to a serving bowl and cover to keep them warm. Ladle in as much of the flavorful cooking broth as you like — it's packed with all those good spices and beefy notes.

Slice the rested corned beef against the grain into thick pieces. Arrange the sliced beef alongside the vegetables and serve immediately.