Fork -Tender Corned Beef and Cabbage

Debaylady's Note:

I purchased Grobbel's corn beef brisket with their seasoning package enclosed. For this recipe, I went to their website. The only things I did differently were: 1) Instead of covering with water, I used reserved cabbage stock from the night before. 2) For health reasons, I removed as much of the fat as I could. I've never prepared such a tender and mouth-watering brisket before! My husband enjoyed 3 servings!

• Total Time: 3 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 3 hrs

Ingredients:

Serves: 6-8

Yield: 1.0 Corned ...

• 1 (3 -4 lb) corned beef brisket, flat cut with seasoning package
• 6 onions, small, peeled, and quartered
• 6 carrots, medium-sized, peeled and quartered
• 3 potatoes, peeled and quartered
• 1 head of cabbage, large, rinsed and cut into wedges

Directions:

1. Place brisket with contents of seasoning package in a heavy stockpot.
2. Add enough water to cover.
3. Bring to a boil and then simmer 2 1/2 - 3 hours.
4. Add onions, carrots, and potatoes.
5. Cover and simmer for 20 minutes.
6. Remove meat from pot; potatoes too, if tender; keep warm.
7. Add cabbage, bring to a boil; reduce heat and simmer 15 minutes or until vegetables are tender.
8. Place brisket on serving platter; slice thinly across the grain after allowing it to rest 5-10 minutes.
9. Add drained cabbage around the brisket.
10. Distribute the potatoes and carrots evenly atop the cabbage for a pretty presentation.