3 pounds corned beef brisket with spice packet
1 large cabbage
1/2 tsp mustard seeds
2 bay leaves, crushed
8 Allspice berries
1/2 tsp salt
1/2 tsp pepper
Place corned beef in a large Dutch oven or large pot and cover with water.
Add all your spices to the pot.
Bring the water to a boil and then reduce to a simmer. Simmer about 55 minutes per pound or until it is tender, and you can easily stick a fork in it.
Add the cabbage about 15 minutes before you are done cooking.
Add additional salt and pepper if needed.
Serve and Enjoy!
*Additionally, you can add red potatoes and carrots to make it more filling, although, my grandmother does not.
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