You don't have to wait around for St Patrick's Day to make this classic dish. It's really easy to make and it practically does the job for you, once you have everything in a pot. Sometimes it can be tricky to find corned beef in the store, so you might have to look around a bit. If there is leftover beef, then making a Reuben sandwich would be a great option!
 Corned Beef Brisket with Cabbage, Potatoes & Carrots
- 1 corned beef (around 3-4 pounds)
- 3 bay leaves
- 1 tablespoon whole mustard seeds
- 1 tablespoon whole black peppercorns
- 1 ½ pounds carrots, peeled & cut in thirds
- 1 ½ pounds small red potatoes, scrubbeed
- 1 head green cabbage, cut into wedges
Method:
Put the corned beef, bay leaves, mustard seeds and peppercorns in a large Dutch oven, cover with ½ inch of water. Let simmer for 2-4 hours, until the brisket is soft and a fork easily slides through the meat, either on the stove or in the oven with a lid.
Heat oven to 200 degrees. Remove the meat from the pot, and place in a dish, spoon some of the liquid over the meat and cover with foil. Add the carrots and potatoes to the Dutch oven and let simmer for about 10 minutes, at this point add the cabbage, and let simmer for another 10 to 10 minutes, until everything is tender.
Take the meat out of the oven. Slice it across the grain in ¼ inch slices and place on a platter, which you also place the cooked vegetables on along with some of the nice liquid.
Serve with grainy mustard and/or horseradish.
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