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One thing that is great about the spring is that corned beef is readily available in markets and at a decent price. There are a lot of other great things about spring such as staying lighter later, more warmth, and getting closer to the end of the school year which in itself is a reason to celebrate. I was the good wife yesterday and prepared my husband’s favorite dish: corned beef and cabbage. It is such an easy dish to prepare. The corned beef that I purchased was a flat cut brisket. It did not have an included spice pack. Here’s what I did to make my husband’s day!

New England Corned Beef Dinner

1 flat cut corned beef
1 large chopped onion
4 stalks celery
mustard seed
peppercorns
pepper
4 potatoes
6 carrots
1 small head of cabbage
1 small turnip

Place the meat, fat side down in a dutch oven. Cover with water. Add 1 tbsp. mustard seed, 1 tsp. peppercorns, the onion, celery, and some freshly ground pepper. Cover and simmer 2-3 hours until the meat is tender.  About an hour before dinner is to be served, peel and rinse the vegetables and boil. I cooked mine in a separate pan to avoid the added grease from the meat.  I removed the cabbage and added it to the corned beef pan to continue cooking a little longer. The vegetables can be added to the corned beef and cooked with it for added flavor.