This recipe is for a 3-pound roast. Adjust to any size and cook 40 to 50 minutes per pound.

The key here is cooking the meat and vegetables separately. This is how the Irish Pubs and restaurants do it. This helps to retain all the unique and original flavors of each part of the meal. Throw away the seasoning packet provided with the beef and use your own better quality spice ingredients. Serve with a side of stony-ground mustard(s) or a creamy horseradish sauce.[*Leftover beef & potatoes can be used to make fresh "corned beef hash" for breakfast; as seen on better restaurant's menus.]

i was taught this recipe when i was in florida and i wanted to share it with everyone cuz it tastes so good!

Slow boiled corned beef with green cabbage and red potatoes

Perfect for St. Patties Day! Not a huge cabbage fan so substituting with my favorite little "cabbage" brussel sprouts

If you like corned beef hash, and corned beef and cabbage then this dish is for you!!! Just be sure you don't over salt the potatoes. They are thin and greatly influenced in the salty water. Same with the cabbage vinegar sugar and salt. The vinegar allows the cabbage to retain its colors.

St. Patrick's Day Favorite in my house. Every year after dinner my Hubby asks, "Why don't we make this more often?"