Or as New Englanders like to call it boiled dinner. I call it simmered dinner. The real key to success with this meal is to let it simmer for at least 3-4 hours. This is a great dish for a slow cooker. I let it simmer all day and then at the last hour put in wedges of cabbage to cook and get tender. The broth is very hardy and flavorful. Ladle some of it over the potatoes with a good dollop of butter. The leftovers make great corned beef hash and Ruben sandwiches.

Corned Beef and Cabbage

Prep Time 15 min

Cook Time 3-4 hours

Ingredients

1 brisket corned beef (1/2 lb per person)

flavor packet of seasoning or 1 tsp pickling spice

1 small onion per person or 1/2 of a large onion

1 large carrot washed per person or 2 smaller carrots and cut in thirds

1 larger potato per person or two smaller potatoes cut in half

1/4 wedge of cabbage per person

Place brisket in pot and cover with water. Add vegetables and seasoning. Bring pot to a boil. Reduce heat and let it simmer for 3 hours. Add the cabbage and let cook the final hour. Remove brisket slice and serve on a platter with the vegetables. A great accompaniment with this is the horseradish sauce.