Corned Beef and Cabbage

1. Put the corned beef in a large pot or Dutch oven and cover it with water. Add the spice packet that came with it, put the lid on, bring to the boil, then drop to a simmer. Let it tick along for about 50 minutes per pound, or until tender.
2. Add the whole potatoes and the peeled, cut carrots and cook until the vegetables are nearly done, then add the cabbage and give it another 15 minutes. Lift out the meat and let it rest for 15 minutes.
3. Tip the vegetables into a bowl, cover them, and pour over as much of the reserved broth as you fancy. Slice the meat across the grain to serve.

Tips from the ZestyPlate Kitchen

• Keep the brisket at a bare simmer. Push the heat up and the meat stays tough.
• Drop the vegetables in by stages so each one is properly cooked without turning to mush.
• Hang on to the cooking broth and spoon it over the meat and veg at the table.
• Carve the brisket across the grain so the slices come away tender rather than stringy.