Corned Beef

I always get in the mood to prepare corned beef around St. Patty's Day then wonder why I don't cook this more often.  I love the taste of corned beef and is really easy to do.

Corned beef is readily available in grocery stores in March.  It comes with a little spice packet, but I like to add a bit more mustard seed, allspice berries and one or two bay leaves to my pot.  Rinse the meat with cold water before adding to your pot, add cold water to come half way, add your spice packet contents and added spices.  Bring to a boil then reduce the heat to simmer and cover for about 1 hour.

Now it's time to add your veggies.  Red potatoes are great in here, but try some carrots, rutabagas, and parsnips.  Try to cut them all about the same size, so they will be cooked all at the same time.  Place the lid back on and continue to simmer for another hour.

When the veggies are tender, remove them to a serving bowl, remove the meat and place on a cutting board.  You can add a couple of wedges of cabbage to the water at this time and simmer while you slice the meat.

Leftovers are wonderful-in fact I think the meat is better the next day.