Corned Beef and Cabbage 

To make it:

Prep the beef:

Rinse the corned beef and place it in a large pot or Dutch oven. Add the seasoning packet, bay leaves, peppercorns, garlic, and enough water or broth to cover.

Simmer low and slow:

Bring to a boil, then reduce heat and simmer, covered, for about 2.5–3 hours (until tender).

Add the veggies:

Add potatoes and carrots, cooking for 20 minutes. Then add cabbage wedges and cook another 15–20 minutes until tender.

Rest the beef:

Remove the corned beef and let it rest for 10 minutes before slicing against the grain.

Serve:

Arrange sliced beef with the tender veggies and spoon a bit of the broth over everything.

Savory, tender, and perfectly seasoned — this Corned Beef and Cabbage is a comforting classic that warms both heart and home!