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Corned Beef & Cabbage Ingredients • 3 lb. corned beef brisket with spice packet • 2 bay leaves • 4 sprigs thyme • 1/2 lb. baby potatoes, halved • 4 medium carrots, cut into 2” long pieces, halved if large • 1 small head green cabbage, cut into wedges Directions Step 1 Place brisket in a large Dutch oven and cover with water. Add spice packet, bay leaves, and thyme and place on medium-high heat. Bring to a boil, then reduce to a simmer. Cook until tender, skimming occasionally and checking every 30 minutes and adding water if needed, until beef is tender, about 3 hours and 30 minutes. Step 2 Add potatoes and carrots and bring back up to a boil. Cook for 15 minutes, then add cabbage and boil 5 minutes more. Step 3 Remove meat and drain vegetables. Let meat rest 10 minutes before slicing against the grain. @FoodAndRecipesWithCherokee 🦉