Corned Beef and Cabbage Dinner

Acquire all necessary components.

Begin by washing the brisket under cold water and position it in a large container. Fill the pot with sufficient water to cover the roast by six inches.

Next, peel and add the onions to the container. Bring the mixture to a boil; cook for approximately thirty minutes at a rolling boil. Decrease heat to medium-low, so the water is at a gentle simmer. Cover and cook for three and a half hours.

Remove the onions from the container and cut them into wedges. Reinsert the onions back into the pot. Add carrots to the container, followed by placing cabbage over the roast. Position potatoes on top of the cabbage. Cover and cook until the potatoes are tender, approximately thirty minutes more. The potatoes should be fully submerged in the water by now; if not, maintain the lid to allow for steaming.

Remove the vegetables from the container and transfer them to a separate serving dish. Retain the corned beef in the pot until ready to slice and serve, as it dries out quickly.