Chef John's Corned Beef and Cabbage

Ingredients

• 1 , 4 pound
• 3 quartss water
• 1 onion , quartered
• 3 carrots , cut into large chunks
• 3 stalks celery , cut into 2-inch pieces
• 1 teaspoon salt
• 2 pounds red potatoes , halved
• 1 small head cabbage , cut into eighths

Instructions

1. 1

   Combine corned beef and spice packet contents, water, onion, carrots, celery, and salt together in a large pot or Dutch oven; bring to a simmer, skimming off any foam that rises to the surface.

2. 2

   Cover the pot, reduce heat to low, and simmer until meat is almost fork-tender, about 3 hours. Add potatoes and simmer, uncovered, until potatoes are almost tender, about 30 minutes more.

3. 3

   Place cabbage pieces on top of and around meat, cover the pot, and simmer until cabbage is tender, 20 to 30 minutes more.

4. 4

   Remove meat to a cutting board and let rest 10 to 15 minutes. Cut across the grain and serve in a bowl; ladle vegetables and broth over the top.