STOVETOP CORNED BEEF AND CABBAGE
1 corned beef brisket with spice packet (3 pounds or so)
Small boiling potatoes, as many as you like, up to a dozen
1 pound carrots, peeled and cut into large pieces
1 head green cabbage, cut into wedges
Salt and pepper
Put beef in large pot and cover with water. Stir in spice packet. Cover and bring to a boil, then reduce to a simmer, cooking beef until tender, about 40-45 minutes per pound.
Add whole potatoes and carrots, cover and cook until tender. Stir in cabbage and cook until tender. Season to taste. To serve, cut meat against the grain.
• WHY CUT AGAINST/ACROSS THE GRAIN? Cutting meat against/across the grain ensures tender slices. If you cut it with the grain, slices will be stringy and tough to eat.