Ingredients
- 3 lbs Corned Beef Brisket (spice packet should be included)
- 10 small Red Potatoes cut in quarters
- 5 carrots, peeled and cut into 2-inch pieces
- 1 large head Cabbage, cut into medium wedges
- 4 Badia Bay Leaves
- Mustard of your choice
Directions
- Place corned beef in large pot and cover with water
- Add the spice packet that came with the corned beef, the onion and bay leaves
- Cover and bring to a boil than reduce heat to medium
- Cook approximately for 3 hours or until tender
- Add carrots, cook for 20 minutes
- Add and cook potatoes and cabbage to a nice tenderness (10-15 min maximum)
- Remove corned beef let sit for 5 minutes
- Slice meat across grain
Note: Leftovers can make great deli-style sandwiches (corned beef, Swiss cheese on Rye bread)
