- 1-3 ½ to 4 ½ lb. Corned beef brisket
- 8 qt. pot with lid
- 1 lb. carrots
- 2 lb. small red skin potatoes
- 1 med. Head of cabbage
- 3 tablespoons of corned beef boil seasoning
Place 4 quarts of water in an 8 qt. pot. Add ½ cup of the corned
beef brine and corned beef boil seasoning. Bring mixture to a full
rapid boil. Place the corned beef brisket into the water and set
temperature on low or to maintain a slow boil. Cover and let cook
for 2 ½ hours. Add the carrots and potatoes and cook for 30 minutes.
quarter the cabbage and add to pot and cook until tender. This
usually takes an additional 30 minutes. Test vegetables to make sure
they’re done along with the meat. To test the meat, pierce the meat
with a large cooking fork and twist it gently. If the meat tears it’s
tender and done. If the vegetables are done before the meat, just
remove the vegetables and continue to cook the meat.