Corned-Beef-and-Cabbage-II

Ingredients

• 1 (3-pound) corned beef brisket
• 1 head of cabbage, cored and cut into wedges
• 6 to 8 small red potatoes, quartered
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 2 teaspoons dried thyme
• Salt and pepper, to taste

Directions

1. In a large pot, cover the corned beef brisket with cold water and bring to a boil over high heat.
2. Reduce heat to low, cover and simmer for 2 hours.
3. Add the cabbage, potatoes, onion, garlic, olive oil, thyme, salt and pepper to the pot and stir to combine.
4. Cover and simmer for another hour, or until the vegetables are tender.
5. Serve the corned beef and vegetables hot.

Interesting Facts

• Corned beef and cabbage is a traditional dish in Ireland and the United States.
• The name "corned beef" comes from the fact that the beef was preserved in salt called "corns".
• Corned beef and cabbage is often served on St. Patrick's Day in America.