1 First-Cut Corned Beef, 9lbs - spiced & seasoned
1 Large Head of Cabbage, cut into wedges
1 Bag Large Carrots, cut into 3in pieces
1 Bag Small Red Potatoes, whole
1 Loaf Seedless Rye Bread
1 Bottle Mustard
Place Corned Beef and spices in a large pot or Dutch oven and cover with cold water. Bring water to a boil. Reduce heat, cover, and simmer for about 4 hours until fork 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 15 minutes.
Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.
Step 4 (Leftovers)
Serve with Seedless Rye Bread & Mustard for Sandwiches the next day.