Corned Beef and Cabbage

Ingredients

• 1360 gBeef brisket
• 700 gPotato
• 300 gCarrot
• 1000 gCabbage
• 10 gGewürz
• 2000 mlWater

Instructions

1. 1

   Cook the meat

   • Place the corned beef brisket in a large pot or Dutch oven and cover with water (about 2000 ml).
   • Add the spice packet (or about 10 g pickling spices).
   • Cover, bring to a boil, then reduce to a simmer. Simmer about 50 minutes per pound (≈ 150 minutes for 3 lb) or until tender.
2. 2

   Add potatoes and carrots

   • Add whole small potatoes and peeled, cut carrots to the pot.
   • Cook until the potatoes and carrots are almost tender (about 15–20 minutes).
3. 3

   Cook cabbage and serve

   • Add the cabbage (quartered or cut) and cook another 15 minutes until tender.
   • Remove the meat and let rest 15 minutes, then slice across the grain.
   • Place the vegetables in a bowl, pour over some cooking broth to taste and serve with the sliced meat.