Description: A classic Irish dish made with corned beef, cabbage, and potatoes.

Preparation time: 20-30 minutes.

Cooking time: 2-3 hours.

Serving size: 6-8 people.

• 3-4 pound corned beef brisket
• 6 cups water
• 2 cloves garlic, peeled and smashed
• 2 bay leaves
• 1 teaspoon whole black peppercorns
• 1 head of cabbage, cored and cut into wedges
• 4-5 large carrots, peeled and sliced
• 2-3 large potatoes, peeled and quartered
• 1 onion, peeled and quartered

1. Rinse the corned beef under cold water to remove any excess salt. Place the corned beef in a large pot, and add water, garlic, bay leaves, and peppercorns. Bring to a boil over high heat.
2. Reduce heat to low and let simmer for 2-3 hours or until the corned beef is tender. Skim any foam that rises to the top during cooking.
3. Remove the corned beef from the pot and place it on a cutting board. Cover with foil to keep it warm.
4. Add the cabbage, carrots, potatoes, and onion to the pot, and continue to simmer for 20-30 minutes, or until the vegetables are tender.
5. Slice the corned beef against the grain into thin slices, and serve with the boiled vegetables.