Ingredients:
3 pounds corned beef brisket
3 tbsp. LaBonne’s Pickling Spice
1 teaspoon salt
10 small red potatoes, halved
5 carrots, peeled and cut into 3-inch pieces
1 large head cabbage, cut into wedges
Directions:
1. Place corned beef in large pot and cover with water. Add the pickling spice and salt. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
2. Add potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
3. Place vegetables in a bowl and cover. Add as much cooking liquid reserved in the pot as desired. Slice meat across the grain.