3 pounds corned beef brisket
2 America’s Choice bay leaves
½ teaspoon mustard seeds
½ teaspoon celery seeds
1 teaspoon whole black peppercorns
1 cup dry white wine
12 small red potatoes, washed but not cut
6 America’s Choice or Green Way carrots, peeled and julienned
1 large head of white cabbage, cut into small wedges
Directions
Place the corned beef in a large pot and cover with water. Add the spices and wine. Cover the pot, bring to a boil and then reduce to a simmer.
Simmer the beef for approximately an hour per pound (or until the meat is fork tender).
Add the whole potatoes and carrots, and cook until the vegetables are almost tender.
Add the cabbage and cook for 15 minutes more. Remove meat and let it rest for 15 minutes before serving.
