Corned Beef and Cabbage

[Not just for St. Patrick’s Day anymore…]

Makes 6 Servings

3 – 5 pound corned beef brisket

6 red potatoes, scrubbed and quartered

3 medium carrots, 1 - 2-in. pieces

2 rutabagas, peeled, cut into about 6 wedges [optional]

1 head cabbage, quartered

Place meat in an 8-quart pot and cover with water. Bring to a boil.

Reduce heat to low/simmer, cover, 2 hours or until brisket is almost tender. Add potatoes, carrots and rutabagas.

Continue simmer for another 20-25 minutes. Add cabbage, return to a boil, then reduce heat to simmer again.

Simmer for 10-12 minutes longer or until vegetables are fork tender.

Remove corned beef. Slice thinly across the grain. Horseradish mustard is a good accompaniment.

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