Corned Beef

Ingredients

• 3 lbs Corned Beef
• 1 lb Redskin Potatoes
• 1 lb Cabbage, quartered
• 1 lb Carrots, peeled
• 1 lb Yellow Onions, quartered
• 5-6 Cloves Garlic
• 1 packet Western Market Corned Beef Seasoning
• 1/4 C Apple Cider Vinegar
• 1/4 C Dark Brown Sugar
• 1/4 C Dark Brown Sugar
• 1 Stick Butter
• 1 1/2 Qts Water

Instructions

1. Gather and prep all of the vegetables.
2. Gently melt butter in a large stock pot. Layer in onions and garlic. Saute until onions release their liquid, about 5 – 10 minutes.
3. Add Corned Beef on top of the onions and add water until submerged. Bring to a low boil. Cover and cook for 2 – 2.5 hours.
4. Add Cabbage, Carrots, and Potatoes and cook for an additional 30 minutes, or until vegetables are fork tender.
5. Add Cabbage, Carrots, and Potatoes and cook for an additional 30 minutes, or until vegetables are fork tender.
6. Remove Corned Beef and Vegetables from liquid. Keep warm. Let Corned Beef rest for 5 – 10 minutes under tented foil.
7. Slice Corned Beef against the grain. Serve hot atop vegetables.