Corned Beef and Cabbage
- 3 12oz cans Armour® Corned Beef
- 5 carrots, peeled and cut into 3-inch pieces
- 1 large head cabbage, cut into small wedges
Place corned beef in large pot or Dutch oven and cover with water. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 30 minutes or until tender.
Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want.