Corned Beef and Cabbage

Rinse the corned beef brisket under cold water.

Place the rinsed corned beef in a large pot. Add the included spice packet, quartered onion, peeled garlic cloves, and bay leaves.

Cover the beef and aromatics completely with cold water.

Bring the pot to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 2 hours.

While the beef cooks, peel the potatoes and carrots. Chop the potatoes into halves or quarters and the carrots into large, 2-inch chunks.

After the beef has simmered for 2 hours, add the chopped potatoes and carrots to the pot. Cover and continue to cook for 30 minutes.

While the potatoes and carrots are cooking, chop the head of cabbage into large wedges.

Add the cabbage wedges to the pot. Cover and cook for another 15 minutes, until the cabbage is tender.

Season the cooking liquid with salt to taste.

Carefully remove the cooked corned beef from the pot and place it on a cutting board. Let it rest for a few minutes before slicing against the grain.

For the optional green mashed potatoes, place prepared mashed potatoes in a bowl and add a few drops of green food coloring. Stir until the color is uniform.

Serve the sliced corned beef with the boiled potatoes, carrots, and cabbage from the pot. Add a scoop of green mashed potatoes and serve with horseradish on the side.