Ingredients:
1 pound corned beef sliced into thick steaks
1\2 a head of cabbage, cut into wedges
1 cup (250 ml) baby carrots
8 small yellow potatoes
1 large sweet potato, peeled and sliced into 2 inch rounds
Instructions:
Combine beef, potatoes, carrots and sweet potato in a large stock pot and cover with water
Bring to a boil and cook until vegetables are fork tender
Add the cabbage and continue to cook for a few minutes
Remove the corned beef and slice into bite sized pieces
Arrange meat and vegetables on a platter
Pictured below with red eye gravy and biscuits
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