Kitchen Meets Culinary Clutz

It's never too late to start your Corned Beef so it is ready in time for supper! I like to steam my cabbage separately from the meat so there's plenty of room for potatoes and carrots!

• 3 lbs Corned Beef
• 10 Small Red Potatoes
• 1/2 lb Baby carrots
• 1 medium onion

1. In a stockpot or Dutch oven with lid, place your corned beef, and add enough water to cover your meat. Pour season packet into pot.
2. Turn on your stove-top burner to high heat. When water begins to boil turn burner down to low heat. Cover with lid and let simmer 50 minutes per pound or until meat is fork tender (3-lbs = 2 1/2 hrs. ciook time).
3. Wash and pat dry potatoes. Peel and quarter the onion.
4. Add potatoes, carrots and onion. Cook until potatoes are tender when pierced with a fork.
5. Remove meat from dutch oven. Place on serving dish. Let stand for 15 minutes before serving. Place drained vegetables around corned beef for a beautiful garnish before serving to your guests.