Corned Beef

• Prep time approximately 15 minutes
• Cooking time is approximately 3.5 - 4.5 hours

Ingredients
• 1 - 3 lb. - 5 lb. Dees Meats Corned Beef
• 1 - season packet
• 1 - Green Cabbage
• 8 - Small new potatoes or red potatoes
• salt
• pepper

In a large stock pot, bring the water to boil. You will need enough water to cover entire corned Beef. Add seasoning and corned beef. Cook meat for 3 - 4 hours at a simmer. Meat is done when strands of beef easily peel away from roast.

After corned beef is done, remove from pot and wrap in foil to keep hot. Place washed and quartered potatoes in the stock pot and simmer for approximately 15 minutes. Add the cabbage and simmer an additional 10 minutes. The cabbage will cook quicker than the potatoes, so you will want to add last.

Remove vegetables from the water, place on platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes. Serve immediately with mustard or horse raddish.

Note: Buy enough meat for leftovers. Fresh corned beef left overs make great corned beef hash and Reuben sandwiches. 1 lb. of uncooked corn beef will provide 1/2 lb. cooked.