Corned Beef and Cabbage

3 pounds corned beef brisket with spice packet
10 small red potatoes
5 carrots, peeled and sliced
1 large head cabbage, cut into small wedges
1 medium sized onion
15 whole cloves

Directions:

Place corned beef in a large crockpot or Dutch oven, adding water until it is covered. Add spice packet and cover with a lid. Simmer for approximately one hour per pound, or until the meat peels easily and is tender. (I like it very tender, so I tend to let it simmer for several hours.)

One hour before you expect the meat to be finished, add potatoes and carrots.

Spike your onion with the cloves by pressing each clove into the onion until the bud is just sticking out. Place into the pot with your corned beef, potatoes, and carrots.

Twenty minutes before the expected finished time, add cabbage wedges.

Continue to simmer until meat reaches desired texture.

Be sure to drain the liquids before serving.

Alternative: Many people love to add anywhere from 1-4 cans of beer to the pot for a different, richer flavor. Instead of water, simply use straight beer. The beer also tenderizes the meat, making it shred perfectly.