Corned Beef Dinner

This dinner is almost cheating, because it is so easy and so good! Just make sure you have a few hours before dinner.

INGREDIENTS:

3 pounds corned beef brisket (or the biggest one you can find if you love it the way I do)

8 small new potatoes, scrubbed (or just use regular potatoes cut in half)

1 whole onion cut into quarters

8 carrots, peeled

1/2 medium cabbage, cut into 6 wedges

DIRECTIONS:

The corned beef brisket comes already seasoned and packaged, so all you have to do it put it in a 6 quart stock pot, cover it with water and bring it to a boil. Reduce heat to low, cover and simmer about 2-1/2 hours. Add the potatoes, onion, carrots and cabbage to the pot. Bring the pot to a boil again, then cover and cook on low heat about 30 minutes. Remove the brisket from the pot and when it is cool enough, slice it very thin and against the grain before serving.

*My husband and kids like to eat the vegetables smashed up with butter and sour cream, but I like mine with salt and pepper and still recognizable.