Corned Beef and Cabbage

This year I decided to buy a flat cut ($2.50/lb) instead of the point cut ($1/lb) since it has a lot less fat, I bought a smaller piece to make up for it. I figure if I only make it once a year, I'll pay a little more and go with the 'healthier' cut.

St. Patrick’s Day Corned Beef
Corned Beef (buy the package at the store that comes with a spice packet)
Carrots
Potatoes
Green Cabbage
Onions

Rinse meat in cold water. Put in a large stock pot with water. Cover and let boil until water foams. Scoop away foam until it doesn’t foam anymore. Add spices from packet (I really wish I had some cheese cloth or a reusable 'tea bag' to put them in so they didn't get stuck in the cabbage later).

Continue to cook according to package directions (or about 50 min for every pound of meat). While cooking, peel and cut veggies (as you would for any other pot-roast). Add carrots, potatoes, and onions to pot for the remaining 20 min. Add cabbage (coarsely chopped- quarters) last 5-10 min. Drain and let stand 10 min before serving. (We always eat it with mustard).

I don't have amounts for the veggies, just kind of think about how much your family would eat or base it on the size of your corned beef. I always end up with too many potatoes and not enough carrots- we love carrots in my family. This year I used about 4 small red potatos and 8 large carrots and it turned out pretty good.