Classic Corned Beef with Cabbage

Ingredients:

1 corned beef brisket (about 1.5–2 kg / 3–4 lb) with spice packet

10 cups water (or enough to cover)

1 onion, peeled and cut in halves

3 cloves garlic, smashed

4 medium carrots, peeled and cut into chunks

6 small potatoes, halved

1 medium green cabbage, cut into wedges

1 tsp black pepper (optional)

2 bay leaves (optional)

Instructions:

Place the corned beef brisket in a large pot. Add the spice packet, water, onion, garlic, bay leaves, and pepper.

Bring to a boil, then reduce heat to low. Cover and simmer for about 2.5–3 hours, until the meat is tender.

Add the potatoes and carrots to the pot. Cook for 15 minutes.

Add the cabbage wedges and cook for another 10–15 minutes, until vegetables are tender.

Remove the corned beef and let it rest for 5–10 minutes. Slice against the grain.

Serve the sliced corned beef with cabbage, carrots, and potatoes. Spoon some broth over the top for extra flavor.