No need to wait for St. Patrick’s Day to make this delicious recipe! It’s good all year round and maybe even better when there’s a chill in the air. The aroma will warm up the house as it is cooking.
Place 3 lbs. of corned beef in large pot or Dutch oven and cover with water. Add the spice packet that comes with the corned beef. Cover the pot and bring to a boil, then reduce to a simmer for about 50 minutes per pound, or until tender. Add 10 small whole red potatoes and 5 carrots, peeled and cut into 3-inch pieces.
Cook those vegetables until almost tender. Then add a large head of cabbage cut into wedges. Cook for 15 more minutes. Remove meat and let rest 15 minutes. Place vegetables in a bowl and cover. Reserve the cooking liquid in the Dutch oven. Slice meat across the grain and add to the pot with the broth. Start pouring the beer and call everyone the table. Dinner is served!