2 1/2 – 4 lb. package corned beef with spice packet
4 carrots, peeled, halved, cut into 2 ” pieces
1 small head cabbage, quartered and cored (larger heads, chop again)
3 lbs. Yukon gold potatoes, peeled, halved lengthwise, and cut in 3/4″ slices
Place corned beef in dutch oven with the juices and spices from the packet.
Barely cover with water. It will seem like a lot of water, but cooks the veggies nicely later.
Bring to a boil, cover, and lightly simmer 2 1/2 hours, turning occasionally.
Remove beef to cutting board and tent
Add carrots and cabbage to liquid, bring to a boil, cover, and simmer about 10 minutes
Add potatoes to pot and cook an additional 20-25 minutes, until vegetables are tender.
Cut off fatty layer from roast, and slice across the grain, holding the roast so it doesn’t shred apart.
Set roast slices in middle of large platter.
Ladle juices over roast.
Surround roast with the cabbage, carrots and potatoes.
Save any leftovers with some of the liquid for corned beef hash!
