Measurements

• 1 (3-4 lb) Corned Beef Brisket
• 1 medium head of Cabbage
• 6 medium Potatoes
• 4 large Carrots
• 2 large Onions
• 2 Bay Leaves
• 4 cloves Garlic
• 1 tablespoon Black Peppercorns

Preparation Method

• 1. Rinse the corned beef brisket under cold water to remove excess salt.
• 2. Place the brisket in a large pot and cover with water.
• 3. Add bay leaves, garlic, and black peppercorns to the pot.
• 4. Bring to a boil, then reduce heat to a simmer. Cover and cook for 2.5 to 3 hours, or until the meat is tender.
• 5. Peel and chop the potatoes and carrots into large chunks.
• 6. Peel and quarter the onions.
• 7. Cut the cabbage into wedges.
• 8. Add potatoes, carrots, and onions to the pot with the brisket.
• 9. Cook for an additional 20 minutes.
• 10. Add cabbage wedges and cook for another 15 minutes, or until all vegetables are tender.
• 11. Remove the brisket from the pot and let it rest for 10 minutes before slicing.
• 12. Slice the brisket against the grain and serve with the cooked vegetables.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.