Chef Landry's Corned Beef & Cabbage

Chef Landry's Corned Beef & Cabbage

3 lbs. corned beef brisket with spice packet
10 sm. red potatoes
5 carrots, peeled & julienned
1 lg. head cabbage, cut into small wedges

Place corned beef in large pot or Dutch oven and cover with water. 
Add the spice packet that came with the corned beef.
Cover the pot and bring to a boil, then reduce to a simmer.
Simmer approimately 50 minutes per pound or until tender.

Add whole potatoes and carrots, and cook until the vegetables are almost tender.
Add cabbage and coof for 15 more minutes.  Remove meat and let rest 15 minutes.

Place vegetables in a bowl and cover.  Add as much broth (cooking liquid reserved in the Dutch oven or larg pot) as you want.
Slice meat across the grain and serve with cabbage and vegetables.

Prep time: 10 min.
Cook time: 2 hrs. 25 min.