Name: Traditional Corned Beef and Cabbage
Ingredients: 4 pound corned beef boneless brisket, well-trimmed; 1 large head green cabbage, cut into 6 wedges (core removed); 1 bay leaf; 6 carrots, cut into quarters; 1 onion, quartered; 6 potatoes, cubed into 1-inch pieces; 1 clove garlic, crushed

Traditional Corned Beef and Cabbage

Traditional Corned Beef and Cabbage is the must-have meal to celebrate St. Patrick's Day! Irish or not, you'll love this easy corned beef and cabbage recipe. My family looks forward to this one every year.

Ingredients

4 pounds corned beef boneless brisket, well-trimmed
1 large head green cabbage, cut into 6 wedges (core removed)
1 bay leaf
6 carrots, cut into quarters
1 onion, quartered
6 potatoes, cubed into 1-inch pieces
1 clove garlic, crushed

Instructions

Put corned beef in large pot. Pour just enough cold water on corned beef to cover.
Add onion, bay leaf, and garlic. Heat to boiling; reduce head.
Cover and simmer until beef is tender, about 2 hours. Remove beef to warm platter; keep warm.
Skim fat from broth. Add cabbage, potatoes, and carrots. Heat to boiling.
Reduce heat and simmer uncovered 20 minutes.