INGREDIENTS
3lb corned beef brisket
4c chicken broth
2 bay leaves
1T pickling spice (optional)
1lb small potatoes, quartered
4 medium carrots, cut into quarters
1 small head cabbage, cored and cut into wedges
DIRECTIONS
1. In a large pot over medium-high heat add beef and cover with broth. Add bay leaves and pickling spice (optional). Bring to a boil, then reduce heat to a simmer and cover. Cook until tender, about 3 hours, adding water to keep beef covered, if necessary.
2. Add potatoes and carrots and bring up to a boil. Cook for 15 minutes, then add cabbage and boil 10 minutes more, or until vegetables are tender.
3. Remove meat and drain vegetables. Let meat rest 10 minutes before slicing.