Corned Beef with Potatoes, Carrots, and Cabbage

Ingredients:

1 corned beef brisket (about 4 pounds)

6 medium potatoes, peeled and cut into chunks

4 large carrots, peeled and cut into chunks

1 small head of cabbage, cut into wedges

1 onion, peeled and quartered

3 cloves garlic, peeled

2 bay leaves

1 tablespoon whole black peppercorns

1 tablespoon mustard seeds

1 tablespoon allspice berries

4 cups beef broth

1 cup water

Instructions:

Prepare the Corned Beef:

Place the corned beef brisket in a large crockpot. Add the onion, garlic, bay leaves, peppercorns, mustard seeds, and allspice berries.

Add Vegetables:

Arrange the potatoes and carrots around the corned beef. Pour in the beef broth and water.

Cook in the Crockpot:

Cover the crockpot and cook on low heat for 9 hours, or until the corned beef is tender and easily shredded with a fork.

Chill and Store:

Once cooked, transfer the corned beef and vegetables to a large container, leaving the broth behind. Let it cool to room temperature, then refrigerate overnight to meld the flavors.

Reheat and Add Cabbage:

The next day, remove the chilled corned beef and vegetables from the refrigerator. Discard any solidified fat from the top of the broth. Place everything into a Dutch oven on the stovetop. Add the cabbage wedges to the pot.

Simmer:

Heat over low heat until the cabbage is tender and cooked through, about 1 hour. Stir occasionally and ensure the cabbage is submerged in the broth.

Serve:

Serve the corned beef, potatoes, carrots, and cabbage with a slice of your favorite bread, such as Irish soda bread or mountain bread.