No matter what time of year it may be, here’s a simple recipe for a one pot ‘traditional’ corned beef and cabbage! ☘️☘️

1. Place your corned beef in a large pot with onion, carrots, and a small handful of peppercorns, mustard seed, and bay leaves. Add water until the corned beef is covered. (If the label says corned beef, then the brisket may be already brined! Do not brine again! Double check before starting your process)

2. Bring to a boil, cover, then reduce to a simmer. Plan for the corned beef to take 45 mins-1 hour PER POUND to cook.

3. About 1-1.5 hours before your corned beef is ready, add potatoes and cabbage to the pot.

4. Periodically check your corned beef. It is ready when it is fork tender. You can always pull the meat and take a slice out of the corner to check for your preferred readiness.

5. When the meat is tender, slice against the grain and serve with the tender cabbage, carrots, and potatoes ☘️