Corned Beef and Cabbage

By Chef Paul Matsumoto

Ingredients

3 pounds corned beef brisket with spice packet

8 each red potatoes, whole

5 each carrots, large chunks

1 each green cabbage, cut into large wedges

*optional

mustard

prepared horseradish

Directions

In a large pot, or dutch oven, cover the brisket with water, add the spice packet, and bring to a boil covered. Reduce to low and simmer about 50 minutes, or until tender.

Add potatoes and carrots and cook until almost tender. Add cabbage and cook for 15 minutes more. Remove the meat and let rest 15 minutes.

Slice the meat and serve with vegetables, broth from the pot ladled over the top, and mustard and/ or horseradish on the side.

Recipe edited by Sarah Burchard