Corned Beef and Cabbage🇮🇪 Usually people just make this for St Patrick’s Day, but I need to be eating this way more than just once a year!! So grateful to my mom, @mimis.kitchen__ , for making the yummiest food growing up!! Ingredients: * corned beef brisket (and seasoning that comes with it) * 14 cups water * 1 teaspoon peppercorns * 1/2 teaspoon chili flakes * 3 bay leaves * 2 teaspoons salt * 5 garlic cloves (thin slices) * 1/2 of a large yellow onion * 6 red potatoes (cubed) * 4-5 large carrots * 3/4 head of cabbage * for toppings I use malt vinegar and horseradish Place corned beef brisket in a large pot and add the water. Bring it to a boil and let it boil for 20 minutes, then with a large spoon scrape off all the foam and yuckies. Add in the spice packet that came with the brisket, peppercorns, chili flakes, bay leaves, garlic, onion, and salt. Cover and and let simmer on low (or a little bit above low) for 2 hours. Depending on how large your brisket is, you may need to cook it for longer. Mine was 3.75 pounds. Cut the red potatoes (leaving the skin on) into cubes. Cut the carrots however you’d like (small enough to not take longer than the potatoes to get soft). Cut the bottom off of the cabbage and then into bite size pieces. Once the two hours is up, add in the potatoes and carrots. Cover and let that simmer for 20 minutes. Then take out the brisket and cut into thin slices against the grain. That means perpendicular to the grooves of the meat. Add the meat back into the soup along with the cabbage. Simmer for another 5 minutes. Take it off the heat and serve! Top with malt vinegar, and horseradish. #easyrecipes #cornedbeef #cabbage #irishfood #cookwithme