Name: Corned Beef and Cabbage Recipe
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Cuisine: Irish-American
Ingredients: 3-4 pounds corned beef brisket, including spice packet; 1 large onion, peeled and quartered; 3 cloves garlic, minced; 3 large carrots, peeled and cut into 3-inch pieces; 10 small red potatoes, halved; 1 medium head of green cabbage, cut into wedges; Water to cover; Optional: 1/2 cup beer (for added flavor)

Here's a detailed recipe for a classic Corned Beef and Cabbage, perfect for a hearty meal. This dish is especially popular around St. Patrick's Day but is also a comforting choice for any cool-weather occasion.

Ingredients:

1 (3 pound) corned beef brisket with spice packet
10 small red potatoes
5 medium carrots
1 large head of cabbage

Directions:

Prepare the Corned Beef:

Place the corned beef brisket in a large Dutch oven or heavy pot.
Add enough water to cover the meat completely. Sprinkle the contents of the spice packet that came with the corned beef into the water.
Cover the pot and bring the water to a boil over high heat.
Once boiling, reduce the heat to a low simmer. Let the corned beef cook for approximately 2 hours or until it starts to become fork-tender.

Prepare the Vegetables:

While the corned beef is cooking, prepare your vegetables:
- Wash and halve the red potatoes.
- Peel the carrots and cut them into 3-inch pieces.
- Cut the cabbage into small wedges.

Add Vegetables to the Pot:

After the corned beef has been simmering for 2 hours, add the potatoes and carrots to the pot.
Let them cook for about 10 minutes, then add the cabbage wedges.
Continue cooking for another 15 minutes, or until the vegetables are tender and the meat is fully fork-tender.

Serve:

Once everything is cooked, remove the corned beef from the pot and let it rest for about 15 minutes before slicing. This rest period helps the meat retain its juices.
Slice the corned beef across the grain to ensure it is tender and easy to eat.
Serve the sliced corned beef on a platter surrounded by the boiled vegetables. Ladle some of the cooking broth over the meat and vegetables for added flavor.

Tips:

Cooking Time: Total cook time for corned beef is typically about 45 to 50 minutes per pound. Adjust the cooking time depending on the size of your brisket.
Serving Suggestion: Corned beef and cabbage is traditionally served with mustard or horseradish sauce, which complements the salty flavor of the meat.
Leftovers: Corned beef makes excellent sandwiches the next day. Consider using some of the leftover meat on rye or sourdough bread with some mustard.

This straightforward recipe results in a deliciously tender corned beef complemented by the mild flavors of boiled vegetables, making for a satisfying and complete meal. Enjoy your cooking!