Fork -Tender Corned Beef And Cabbage

• 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

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

beef brisket, onions, carrots, potatoes, cabbage

Taken from www.food.com/recipe/fork-tender-corned-beef-and-cabbage-361445 (may not work)