Corned Beef & Cabbage

directions lost, directions from another recipe

2 celery stalks (cut into 3-inch pieces)
1 small yellow onion (cut into 1-inch wedges)
6 sprigs thyme (Fresh)
3 carrots (cut into 3-inch pieces)
3 lbs corned beef brisket plus pickling spice packet or 1 tablespoon pickling spice
1/2 head Savoy cabbage (cut into 1 1/2-inch wedges)
1/2 pound small potatoes (halved if large)
Grainy mustard for serving


Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender. Watch Now

Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes. Watch Now

Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain. Watch Now