For hundreds of years, the traditional St. Patrick’s Day dinner has consisted of a steaming plate of corned beef and cabbage.  Originally, the cabbage was served with Irish bacon instead of corned beef; however, because the bacon was so expensive back then, people began substituting it with corned beef, and the tradition stuck.

This St. Patrick’s Day, surprise your family with a delicious tradition:

Ingredients

○     3 pounds of corned beef brisket with spice packet

○     5 carrots, peeled and cut into 3-inch pieces

○     10 small red potatoes

○     1 large head of cabbage, cut into small wedges

Directions

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

2      Add whole potatoes and carrots, and cook until the vegetables are almost tender.  Add cabbage and cook for 15 minutes.  Remove the meat and let it sit for 15 minutes.

3      Place the vegetable in a bowl and cover it.  Add as much broth as you want.  Slice meat across the grain.

Finally, surround the vegetables with the corned beef and you are ready to serve