3 Pound Corned Beef Brisket with spices
10 small Red Potatoes
5 Carrots, peeled and cut into 3 inch pieces
1 large head of Cabbage, cut into thick wedges
Salt
Pepper
Butter to taste
Prepared Mustard
Place corned beef in a large pot or dutch oven and cover with water. Cover pot and bring to a boil. Reduce to a simmer. Simmer approximately 50 minutes per pound or until tender. Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove mean and let rest for 15 minutes. Place vegetables in a bowl and add butter. salt and pepper, cover. Slice meat across the grain and serve with prepared mustard.
