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Simple Corned Beef & Vegetables

From Our Kitchen


1 corned beef brisket
1 onion, chopped
1 lb. baby carrots
4-5 red potatoes, halved
1 head green cabbage, quartered


Put beef and onion in a large pot. Add enough water to cover meat by an inch. Bring to a boil, then reduce heat to a simmer and add cover. Cook until tender, about 2 ½ hours, covered. Add the rest of the chopped vegetables, and cook for ½ hour. Let rest 10 minutes before slicing.