Corned Beef and Cabbage

Tender corned beef, hearty potatoes, carrots, and cabbage simmered in a flavorful broth for a classic, comforting meal perfect for any occasion.

Ingredients:

• 3-4 pound corned beef brisket
• Spice packet (comes with meat)
• 1 Tbsp favorite steak seasoning
• 2 bay leaf
• 5 garlic cloves, smashed
• 1 head cabbage, cut in half, medium sized wedges
• 6 medium carrots, peeled and cut into 1–2-inch chunks
• 1 red onion, cut into quarters
• 3 russet potatoes, 1-inch chunks
• Beef bouillon
• Water

Directions:

1. Pat the brisket dry and place it in a Dutch oven, fat side up.
2. Sprinkle the spice packet, steak seasoning, and bay leaves over the brisket.
3. Add enough water to just cover the meat.
4. Bring to a boil, then cover and reduce heat to a simmer. Cook for 3 hours.
5. After 3 hours, add the potatoes, carrots, onions, and garlic.
6. Stir in the appropriate amount of beef bouillon for the water ratio. Cover and boil for 10 minutes.
7. Add the cabbage, cover, and boil for another 10 minutes.
8. Remove everything from the Dutch oven and let the brisket rest for 15 minutes.
9. Slice the meat against the grain and serve with the broth poured over the meat and vegetables.

Enjoy!