Ingredients
1 corned beef brisket with spice packet (3 pounds)1 teaspoon whole black peppercorns2 bay leaves2 medium potatoes, peeled and quartered3 medium carrots, quartered1 medium onion, cut into 6 wedges1 small head green cabbage, cut into 6 wedgesOptional: Prepared horseradish or mustard
Preparation
Place the brisket and contents of spice packet in a Dutch oven. Add the peppercorns, bay leaves and enough water to cover; bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is almost tender.
Add potatoes, carrots and onion; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add cabbage, cover and simmer for 15-20 minutes or until tender. Discard bay leaves and peppercorns. Thinly slice meat; serve with vegetables and, if desired, horseradish or mustard.
