1. Fill large stock pot with water.
2. Add corned beef and seasoning packet to pot and cover.
3. Boil (over medium heat) for at least 3 hours.
4. An hour before serving, add carrots and potatoes to pot and boil until fork tender.
5. 15-20 minutes before serving, cut cabbage into quarters and add to pot and boil until cabbage is tender.
6. Serve with rye bread.
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