Serves: 8
INGREDIENTS
- 4 pounds Fairway Butcher Shop Old Fashioned Barrel-Style Corned Beef
- 1 head of savoy cabbage, cut into eighths
- 2 bunches carrots, peeled and cut into thirds
- 3 dozen new potatoes, cut in half
- Fairway sea salt to taste
DIRECTIONS
- Place the entire contents of the package of corned beef (including the juices) into a large pot.
- Add water so that the corned beef is covered by about two inches.
- Bring to a boil, and skim off whatever comes to the surface.
- Turn the heat down, and let the corned beef simmer for 2 hours and 15 minutes.
- Then add the savoy cabbage, carrots, and new potatoes.
- Simmer for 45 minutes more.
- Use a kitchen fork to test your corned beef – it's done when the fork goes in very easily.
- If it's not ready and tender enough for a fork to slide into it, then simmer the corned beef for 30 minutes more.
- Once done, take the corned beef out of the water, and let it sit on platter or cutting board for 15 minutes to rest.
- Then slice the corned beef across the grain.
- Serve with the carrots, potatoes, cabbage, and the broth it was cooked in.
- Season with additional salt, if needed.
