Conrned Beef and Cabbage

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Americans associate this dish with the Irish I think more than any other dish.  And I never even had it or heard of it in my year and a half living in Ireland!  But it is a classic and a must for this St. Paddy's Day!  Very easy, but from start to finish it takes a good 3 hours at least, so give yourself plenty o' time.  
Erin Go Bragh!!

{What you need}

3 lbs. corned beef brisket with spice packet

10 small red potatoes

5 carrots pealed, sliced into 3 inch pieces (or 2-3 cups mini carrots)

1 large head cabbage, cut into small wedges

Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.


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.


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.

(compliments of Laria Tabul at allrecipes.com)