BOILED CORNED BEEF DINNER

In honor of Saint Patrick’s Day and the big sale on corned beef brisket, I am making a boiled corned beef dinner.

Simple and easy, it is a meal all in one!  The corned beef brisket comes in a package with a spice package included. I like to “spice it up” a bit more and then add the traditional vegetables.

I corned beef brisket (with spice pack inside) about 2 ½ pounds

3 white potatoes peeled and cut in 1/4ths

15 baby carrots

½ head of cabbage in chunks

1 onion cut in 1/4ths

1 bay leaf

6 whole cloves

1/8 teaspoon allspice

½ teaspoon garlic powder

Ground pepper and salt to taste

water to cover meat by about 1 inch

Place all in a large stew pot and bring to a boil and then reduce to a simmer, stirring occasionally, for about 3 hours until the brisket meat is tender to the pull.

TIPS:

Serve in a bowl with juice from the pan poured over all
Remember to take the bay leaf out!
Leftover beef makes an amazing sandwich sliced thinly and piled on rye bread with Russian dressing and coleslaw..YUM!.