Recipe Details

Ingredients

• 3 lb. 

  corned beef brisket with spice packet

• 4 c. 

  low-sodium chicken broth

• 2 

  bay leaves

• 4 

  sprigs thyme

• 1 tsp. 

  peppercorns

• 1 lb. 

  baby potatoes, quartered

• 4 

  medium carrots, cut into quarters

• 1 

  small head cabbage, cored and cut into wedges

Description

1. Step 1In a large pot over medium-high heat add beef and cover with broth. Add spice packet, bay leaves, thyme peppercorns. Bring to a boil, then reduce heat to a simmer and cover. Cook until tender, about 3 hours, adding water to keep beef covered, if necessary. 
2. Step 2Add potatoes and carrots and bring up to a boil. Cook for 15 minutes, then add cabbage and boil 10 minutes more, or until vegetables are tender. 
3. Step 3Remove meat and drain vegetables. Let meat rest 10 minutes before slicing.