Corned beef and cabbage has a way of bringing out the Irish in everyone...especially on St. Patrick's Day.

Corned Beef and Cabbage

1 (4-pound) corned beef brisket with seasonings
4 to 5 medium potatoes, peeled and halved
6 carrots, halved
1 medium head of cabbage, cut into 8 wedges

1. Remove corned beef from package and place in a large kettle. Cover with water, bring to a boil and cook 5 minutes. Remove the residue that will float to the top.
2. Cover and simmer on low heat for about 4 hours, or until tender when pierced with a fork. Remove corned beef from kettle (keep water) and place on a carving board or platter. Cover with foil to keep warm.
3. To kettle, add potatoes and carrots. Cook 20 minutes; add cabbage wedges and cook an additional 10 minutes until cabbage is tender.
4. Slice corned beef, against the grain. Place on large platter; arrange vegetables around beef.

Makes 6 servings.

Variation: Corned beef may also be cooked in the oven at 300°F for 4 hours instead of on top of the stove.

Recipe and photograph provided courtesy of Texas Beef Council and Beef It's Whats For Dinner.