It's Good Though…

Yield: 3 to 4 Servings

Adapted from Chef John / Food Wishes

Irish or not, it seems you must have this on St. Patrick’s Day.

• 2½lb corned beef brisket
• spice packet
• 2TBS brown sugar
• 2bay leaves
• water to cover
• 1onion, quartered
• 3carrots, cut in large chunks
• 3ribs celery, cut in 2-inch pieces
• 1tsp salt
• 2lb red potatoes, washed, cut in half
• 1small green cabbage, cut in 8ths

Place beef, brown sugar, bay leaves and contents of seasoning packet in a large Dutch oven or stockpot; cover with water. Bring to a simmer. Skim any foam, then cover and reduce heat; simmer, covered, 1½ to 2 hours, until nearly done.

Add potatoes, onion, carrots and celery and cook for 30 to 40 minutes.

Add and cabbage, cover and cook until beef and vegetables are tender, 15 to 20 minutes

Remove beef and rest 15 minutes.

Cut beef across the grain into slices. Serve with vegetables and some of the broth.