Ingredients
- Beef Brisket (3 lbs)
- Small Potatoes (10)
- Carrots (5)
- Cabbage (1 head)
Instructions
Steps
- In a large pot or Dutch oven, place 3 lbs of beef brisket and cover it with water. Add the spice packet that came with the brisket. Cover the pot, bring it to a boil, then reduce the heat and let it simmer for about 50 minutes per pound or until the meat is tender.
- Once the beef is nearly done, add 10 small potatoes and 5 peeled and cut carrots to the pot. Cook until the vegetables are almost tender. Next, add 1 head of cabbage and continue cooking for an additional 15 minutes. After cooking, remove the meat from the pot and let it rest for 15 minutes before slicing.
- Serve the vegetables in a bowl, drizzled with some reserved broth from the pot. Slice the meat across the grain for serving.