Corned Brisket Recipe for St. Patrick’s Day

Описание: INGREDIENTS:
3-4 pound corned beef brisket with spice packet
6 cups water
2 bay leaves
4 cups dark beer, or beef broth
5 large red potatoes, halved
3 large carrots, peeled and halved
1/2 head cabbage, cut into wedges
1 teaspoon salt
1 teaspoon pepper
1 tablespoon fresh thyme, for garnish (optional)

INSTRUCTIONS:
-Place the corned beef in a large pot. Sprinkle the spice packet that your corned beef came with inside of the pot. Toss in your bay leaves.
-Pour in beer (or beef broth) over the corned beef and enough water to cover completely. (I used 6 cups of water)
-Bring to a boil over high heat. Cover the pot with a lid, reduce the heat to low, and simmer for 45-50 minutes per pound, until fork-tender (about 2-3 hours).
-Once the corned beef is fork-tender, remove it from the pot and set aside on a plate. Cover your corned beef with foil and let it rest.
-In a large bowl season your carrots, cabbage, and potatoes with salt and pepper.
-Toss in the seasoned veggies, and place the lid back on. Cook for about 15-20 minutes, or until the vegetables are tender.
-Carefully slice the corned beef brisket against the grain.
-Garnish with fresh thyme (optional). Serve soft vegetables and sliced corned beef on a plate, and enjoy!