Corned Beef and Cabbage

1 corned beef brisket with spice packet
10 potatoes
5 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 about 50 minutes per pound or until tender.

Add whole potatoes and carrots; 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.

Makes 5 servings.