Corned Beef and Cabbage

Ingredients:

3 pounds of corned beef brisket with spice packet
5 carrots, cut into 3 inch pieces
10 small red potatoes, cut in half
1 small rutabega, cut in pieces
1 large head of cabbage, cut into small wedges
1 stick of butter
Thyme (Sprig of fresh or equivalent dried)
2 Bay Leaves

Instructions:

Place corned beef in a large pot and cover with water. Add spice packet along with thyme and bay leaves. Bring to a boil then reduce to a simmer. Cover and simmer 3 hours (an hour per pound) or until tender.

Add carrots, potatoes, and rutabega (I used two small turnips instead) and cook until tender, about 40 minutes. Remove meat and add cabbage. Let meat rest for 15 minutes while cabbage cooks for 15 minutes.

Use a slotted spoon to take vegetables out of broth. Add butter to the broth.

Slice meat across the grain and drape across the vegetable. (I placed cabbage on a plate with the meat over it and put the root veggies in a bowl of their own.)

Drizzle some broth over the meat and vegetables.

Garnish with parsley (I didn't but it would be good if you did, I'm sure!)

Source:

Today Show