Hands down, the only dish my hubby will eat on St Patrick's day!

Place the corned beef brisket in a large pot or Dutch oven and cover with water.
Add the spice packet that came with the corned beef.
Cover the pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
Add whole potatoes and carrots, and cook until the vegetables are almost tender.
Add cabbage and cook for 15 more minutes. Remove meat and let rest for 15 minutes.
Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the pot) as you want.
Slice meat across the grain and serve with vegetables.
Variations & Tips
For a different flavor profile, try adding a tablespoon of whole grain mustard to the cooking liquid for a tangy kick. If you prefer a spicier dish, include a few cloves of garlic and a teaspoon of black peppercorns in the pot. For a gluten-free option, ensure the spice packet is free from gluten-containing ingredients. You can also experiment with adding a splash of apple cider vinegar to the cabbage for a bit of acidity.