This classic is also known as an Irish or New England boiled dinner.
Amount Per Serving
3poundscorned beef brisket, with spice packet
2headsgreen cabbage, cored and cut into wedges
Rinse the beef brisket under cold water, and place in a large pot with the contents of the enclosed seasoning packet. Add enough water to cover the roast by 6 inches.
Peel the onions, and place them in the pot with the roast. Bring to a boil, and cook for about 30 minutes at a rolling boil. Reduce heat to medium-low so that the water is at a gentle boil, cover, and cook for 3 1/2 hours.
Add carrots to the pot, then place the cabbage over the roast. Place the potatoes on top of the cabbage. Place the lid back on the pot, and cook for another 30 minutes, until potatoes are tender.
With the leftovers you can reduce the broth and dice up leftover beef and vegetables and have corned beef soup another day in the week.
Price Per Serving
based on average national price: excludes store savings and local grocery store pricing