Boiled Corned Beef & Cabbage with Potatoes

Looking for an easy St. Patrick's Day dinner?  Here is my favorite way to serve corned beef, cabbage and potatoes.  This is a very uncomplicated way to cook everything in one large pot - and it turns out soooooo yummy.  And the leftovers are just as yummy.

Boiled Corned Beef & Cabbage with Potatoes

Serves 6 - 8

Ingredients:

2-3lb Corned Beef Roast

6-8 Small Red Potatoes (scrubbed clean - leave skin on)

1 Medium Onion (quartered)

1 Small head of Cabbage (cleaned and cut into wedges)

In a large stock pot or Dutch Oven, cover the roast with water and bring to boil.  Reduce heat and simmer for 1 hour.  Add potatoes and onion to the pot and cook for 20 minutes.  Add cabbage to pot and cook for 15 minutes.

To serve, remove roast and place on platter.  Slice to serve.  For the potatoes and veggies, drain before serving.  Enjoy!