Corned Beef and Cabbage

Fill a large stock pot halfway with water and bring to a rolling boil.

Add the corned beef and its seasoning packet (or the homemade seasoning mix of garlic, peppercorns, mustard seed, bay leaves, ground cloves, and fennel seeds) to the boiling water.

Reduce the heat to a gentle simmer and cook the beef for about 45–60 minutes per pound if using a seasoning packet, or about 15 minutes per pound with the homemade spices, then continue simmering until the total cooking time reaches 2–3 hours, until the meat is tender.

Approximately 45–60 minutes before the beef is done, add the potatoes, carrots, sweet potato, cabbage, and white onion to the pot.

Cover the pot and maintain a gentle simmer, cooking the vegetables until they are fork‑tender, about 45–50 more minutes.

Turn off the heat, remove the beef, slice it, and arrange the meat and vegetables on a serving platter.

Serve hot with Irish soda bread, mustard, vinegar, or butter as desired.