1 (3- to 3-1/2-pound) corned beef brisket with pickling spices
8 cups water
4 potatoes, peeled and cut into quarters
4 carrots, peeled and cut into 2-inch chunks
1 green cabbage, cut into 2-inch wedges
Directions1.In a large Dutch oven over high heat, bring corned beef with pickling spices and water to a boil. Reduce heat to low, cover, and simmer 2-1/2 hours, or until almost fork-tender.
2.Add potatoes, carrots, and cabbage to corned beef and continue cooking, covered, 25 to 30 minutes, or until vegetables and corned beef are fork-tender.
3.Place corned beef on a cutting board and slice across the grain. Serve with vegetables.