Corned Beef and Cabbage

We make this on St. Patrick's Day (when we can all be together for dinner). It is delicious, and the leftovers are great, too. Irish Soda bread is a wonderful accompaniment.

Ingredients

Corned Beef Brisket (whatever cut or size you prefer)
1 head of green cabbage
1 (or 2) large onion(s)
4 medium russet (Idaho) potatoes
Olive oil

Place brisket and its juices in a large Dutch oven, covering with water. Add seasoning packet that came with it, and cook for the recommended time according to its weight (there should be a chart on the package).

About 15 minutes before brisket is done, clean cabbage and onions and cut into wedges. Clean and peel potatoes and cut into large chunks.

After the brisket cooks, remove from the water to a baking dish, cover with foil, and place in your oven to keep warm.

Add the cabbage and onion wedges to the brisket water and cook until crisp-tender (check after 15 minutes). Add potato wedges and cook until potatoes are tender (a fork should go through a chunk easily). Drain (and reserve cooking water for a base for vegetable soup, if desired).

To serve, slice the brisket against the grain (the grain normally runs in the direction of the long side, so you would cut it along a short end). Place the slices on a serving dish and arrange the vegetables around them.

Serves 8-10, depending on size of brisket.

Enjoy!