1. In a large Dutch oven over high heat, bring corned beef with pickling spices and water to a boil. Reduce heat to low, cover, and simmer 2-1/2 hours, or until almost fork-tender.
2. Add potatoes, carrots, and cabbage to corned beef and continue cooking, covered, 25 to 30 minutes, or until vegetables and corned beef are fork-tender.
3. Place corned beef on a cutting board and slice across the grain. Serve with vegetables.
Recipe and Image from the Mr. Food Test Kitchen
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