Ingredients
2 corned beef briskets with spice packets (3 pounds each)1 medium head cabbage, cut into 8 wedges1 bottle (2 liters) ginger ale1/4 cup mixed pickling spices8 medium potatoes, peeled and quartered
Preparation
Discard spice packets from corned beef or save for another use. Place briskets in a Dutch oven; add cabbage. Pour ginger ale over top. Place pickling spices on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to pan.
Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until meat is tender, adding potatoes during the last 20 minutes of cooking. Discard spice bag.
Remove meat and vegetables to a serving platter. Thinly slice brisket across the grain and serve with vegetables.
