Fork -Tender Corned Beef And Cabbage - cooking recipe

Ingredients

1 (3 -4 lb) corned beef brisket, flat cut with seasoning package
6 onions, small, peeled, and quartered
6 carrots, medium-sized, peeled and quartered
3 potatoes, peeled and quartered
1 head of cabbage, large, rinsed and cut into wedges

Preparation

Place brisket with contents of seasoning package in a heavy stockpot.
Add enough water to cover.
Bring to a boil and then simmer 2 1/2 - 3 hours.
Add onions, carrots, and potatoes.
Cover and simmer for 20 minutes.
Remove meat from pot; potatoes too, if tender; keep warm.
Add cabbage, bring to a boil; reduce heat and simmer 15 minutes or until vegetables are tender.
Place brisket on serving platter; slice thinly across the grain after allowing it to rest 5-10 minutes.
Add drained cabbage around the brisket.
Distribute the potatoes and carrots evenly atop the cabbage for a pretty presentation.