Corned Beef with Cabbage

Ingredients

• 3 lbs corned beef brisket
• 1 large onion, peeled and cut into wedges
• 3 large carrots, peeled and cut into thirds
• 10 baby potatoes, halved
• 1 small head of cabbage, cut into wedges
• 1 teaspoon mustard seeds
• 1 teaspoon black peppercorns
• 2 bay leaves
• 4 cups water, or as needed

Instructions

1. Place the corned beef brisket in a large pot. Add water until it just covers the brisket. Add mustard seeds, black peppercorns, and bay leaves.
2. Bring to a boil, then reduce to a simmer. Cover and cook for about 2.5 hours, or until the meat is tender.
3. Add the onions, carrots, and potatoes to the pot. Cook for another 30 minutes.
4. Add the cabbage wedges to the pot. Cook for an additional 15-20 minutes, until the cabbage is tender but not overcooked.
5. Remove the vegetables and beef from the pot, and slice the beef across the grain.
6. Serve hot with vegetables on the side. Optionally, drizzle with some of the cooking liquid as a sauce.