Corned Beef with Cabbage, Carrots and Potatoes

Ingredients

• 1200 g pickled beef brisket
• 1 onion
• 3 cloves of garlic
• 1 bay leaf
• 6 peppercorns
• 600 g potatoes (starchy; e.g., rosé-skinned)
• 0.5 head white cabbage
• 1 bunch young carrots
• 2 sprigs thyme

Instructions

1. 1.

   Cover the brisket with hot water in a pot. Peel the onion, pierce it with cloves of garlic, and add the bay leaf and peppercorns to the meat. Bring everything to a boil and simmer gently for about 1 hour.

2. 2.

   Meanwhile, wash the potatoes thoroughly and cut them lengthwise into strips. Remove the core and outer leaves from the cabbage. Cut the cabbage into wide strips. Peel or scrape carrots with the back of a knife, optionally trim or remove greens, then rinse the carrots well.

3. 3.

   Add the prepared vegetables and thyme to the meat and continue cooking for 30 minutes more.

4. 4.

   Slice the cooked meat thinly and arrange it on a plate with the vegetables. Mustard or horseradish pairs nicely.