Ingredients

3 pounds corned beef brisket with spice packet
2 bay leaves
1 onion quartered
2 tablespoons pickling spice
4 medium red potatoes halved
4 large carrots peeled and chunked
1 head green cabbage cut in wedges

Instructions

In dutch oven or large stockpot add corned beef and cover with water. Add spice packet, bay leaves and onions. Add pickling spice to spice ball infuser and drop in pot with corned and water. Cover and simmer for 2-2 1/2 hours. The brisket should be fork tender.
Add potatoes and carrots; cover and simmer for additional 30 minutes. Add cabbage; cover and simmer for 15 additional minutes.
Fish out bay leaves and discard. Remove corned beef and vegetables from pot and cover to keep warm. Remove any fat from the corned beef and slice against the grain.

Notes

Do not let the brisket boil. This will make it tough. Slow simmer is the key.

ST. PATRICK