Ingredients

• 1 corned beef brisket (with spice packet)
• 1 onion, quartered
• 3–4 cloves garlic, smashed
• 2–3 carrots, cut into chunks (optional)
• 2–3 potatoes, halved (optional)
• 1 small cabbage, cut into wedges (optional)
• Water (or half water / half beer for extra flavor)
• 1–2 bay leaves (optional)

Intstructions

1. Rinse the corned beef under cold water to remove excess salt.
2. Place it in a large pot, fat side up.
3. Add the spice packet, onion, garlic, bay leaves, and enough water to fully cover the meat.
4. Bring to a gentle boil, then reduce to a low simmer.
5. Cover and simmer for 2.5–3 hours, until very tender.
6. Add carrots and potatoes during the last 30 minutes.
7. Add cabbage during the last 10–15 minutes (it cooks fast).
8. Remove meat and let rest 10 minutes, then slice against the grain.

   Serve over warm mashed potatoes!