Corned Beef and Cabbage

Name: Corned Beef and Cabbage
Ingredients: 1 (3 pound) piece corned beef brisket (preferably the first or flat cut); 1 pound carrots; 1 1/2 pounds boiling potatoes, peeled; 1 small green cabbage, cut into 2-inch wedges; 3 bay leaves; 1 tablespoon coriander seed; 2 teaspoons mustard seed; Kosher salt; Fresh ground black pepper

9 ingredients

5 steps

Ingredients

1 (3 pound) piece corned beef brisket (preferably the first or flat cut)
1 pound carrots
1 1/2 pounds boiling potatoes, peeled
1 small green cabbage, cut into 2-inch wedges
3 bay leaves
1 tablespoon coriander seed
2 teaspoons mustard seed
Kosher salt
Fresh ground black pepper

Directions

1

In a large heave pot, place the corned beef, carrots, potatoes, cabbage, bay leaves, coriander seed, mustard seed, 2 teaspoons salt, and 1/2 teaspoon pepper.
2

Cover with cold wager by 2 inches and bring to a simmer.
3

Simmer, skimming any foam, partially covered, until the corned beef is tender, about 3 hours.
4

Transfer the corned beef and vegetables to a serving dish and drizzle with a few tablespoons of the cooking liquid.
5

Season with salt and pepper to taste, then serve.