Ireland, corned beef and cabbage is very popular with Irish-Americans on St. Patrick's Day. The term "corned beef" gets its name from the corn size pellets of salt that were traditionally used to cure the beef.
Ingredients:
2 1/2 to 3 pounds of brined beef brisket
Black peppercorns
Bay leaves
Fresh thyme sprigs
1 1/2 pounds baby potatoes
1 1/2 pounds carrots
Small head of cabbage
Procedure:
You can buy already brined beef brisket at the store and it comes with a spice packet inside. Place the corned beef in a large, heavy bottomed soup pot and add enough water to cover. Add the contents from the flavor pouch, add a few black peppercorns, a couple of bay leaves and a few sprigs of fresh thyme. Bring the water up to a simmer.
Put a lid on top of that and adjust the heat so it is just simmering along for 2 to 2 1/2 hours, until the beef brisket is fork-tender.
At that point, add the baby potatoes and peeled, rough-chopped carrots and a generous amount of rough chopped cabbage and stir everything in. You'll probably be able to fit most of a small head of cabbage into the pot.
Put the lid back on the pot, adjust the heat and let it simmer along for another half hour or so until the vegetables are cooked through.
Slice the corned beef, serve it on plates with some of vegetables and broth and it is good to go.
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