Preparation:

Remove corned beef from package and place in a large kettle. Cover with water, bring to a boil and cook 5 minutes. Remove the residue that will float to the top.

Cover and simmer on low heat for about 4 hours, or until tender when pierced with a fork. Remove corned beef from kettle (keep water) and place on a carving board or platter. Cover with foil to keep warm.

To kettle, add potatoes and carrots. Cook 20 minutes; add cabbage wedges and cook an additional 10 minutes until cabbage is tender.

Slice corned beef, against the grain. Place on large platter; arrange vegetables around beef.

Servings: 6
Source:
Submitted by: Recipe Group Member
Date:

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