Corned Beef and Cabbage (Gluten-Free)

Ingredients

• 3 lb Corned Beef Brisket
• 1 medium Cabbage
• 1.5 lb Potatoes
• 3 medium Carrots
• 1 medium Yellow Onion
• 6 cups Water
• 2 tbsp Pickling Spice

Instructions

1. 1Rinse the 3 lb Corned Beef Brisket thoroughly under cold water. Place the rinsed 3 lb corned beef brisket into a large heavy-bottomed pot (such as an 8-quart Dutch oven or stockpot). Add the 6 cups of water, the 2 tbsp of pickling spice, and the 1 medium yellow onion, peeled and quartered, to the pot, ensuring the corned beef is fully submerged.
2. 2Bring the liquid in the pot to a rolling boil over high heat. Once boiling, reduce the heat to low so the liquid maintains a gentle simmer, approximately 190-200°F (88-93°C). Cover the pot and cook the 3 lb corned beef brisket for 2 hours and 30 minutes.
3. 3While the corned beef cooks, scrub the 1.5 lb potatoes and cut them into 1.5-inch chunks. Peel the 3 medium carrots and cut them into 1-inch thick rounds. After the 3 lb corned beef brisket has cooked for 2 hours and 30 minutes, carefully add the 1.5 lb potatoes and the 3 medium carrots to the pot and continue to simmer, covered, for 15 minutes.
4. 4While the potatoes and carrots cook, remove any loose outer leaves from the 1 medium cabbage, then cut it into 6-8 wedges, keeping a portion of the core intact to hold the wedges together. After the potatoes and carrots have cooked for 15 minutes (meaning the corned beef has cooked for 2 hours and 45 minutes total), carefully add the 1 medium cabbage wedges to the pot. Continue to simmer, covered, for another 15-20 minutes, or until the corned beef is fork-tender and reaches an internal temperature of 190°F (88°C), and the potatoes, carrots, and cabbage are tender when pierced with a fork.
5. 5Carefully remove the cooked 3 lb corned beef brisket from the pot and place it on a cutting board. Tent the corned beef loosely with foil and let it rest for 10-15 minutes to allow the juices to redistribute, which will make the meat more tender. While the corned beef rests, use a slotted spoon to transfer the cooked 1.5 lb potatoes, 3 medium carrots, and 1 medium cabbage wedges to a serving platter.
6. 6After resting, slice the 3 lb corned beef brisket against the grain into 1/4-inch thick slices. Arrange the sliced corned beef on the platter with the cooked 1.5 lb potatoes, 3 medium carrots, and 1 medium cabbage wedges, and serve immediately.

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