Ingredients

1. 3 Lbs Beef Brisket
2. 10 Small Potatoes
3. 5 Carrots
4. 1 head Cabbage

How to prepare

1 Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender. 2 Add whole potatoes and peeled and cut carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes. 3 Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

Ingredients

1. 1 tablespoon Olive Oil
2. 1/2 Cabbage
3. 1 chopped Green Pepper
4. 1 chopped Onion
5. 2 cloves minced Garlic
6. 12 ounces Corned Beef
7. 2 chopped Plum Tomatoes
8. 2 sprigs Thyme
9. 1 tablespoon Tomato Ketchup
10. To taste Salt
11. To taste Pepper

How to prepare

Heat olive oil in a skillet or Dutch pot over medium-high heat. Add onion and green pepper and sauté for about 3-5 minutes. Add garlic and stir for about 1 minute. Add shredded cabbage and stir. Cook for about about 3-5 minutes, stirring often until softened. Add corned beef, Roma tomatoes, and thyme and stir. Add ketchup and scotch bonnet pepper sauce and stir. Reduce heat and cook on medium for about 3-5 minutes, until the corned beef is heated through. Remove from heat. Serve with white rice, bread, or on its own.