Classic Cabbage & Beef

Step 1 -In a large Dutch oven over medium-high heat, add the brisket and cover it with the water.

Step 2 -Add the spice packet, the bay leaves, and the thyme sprigs to the brisket mixture and bring the water to a boil.

Step 3 -Reduce the heat to medium-low

Step 4 -Cook the brisket, while skimming the top of the water occasionally, and checking it every 30 minutes to ensure the brisket remains submerged in the water, until it is tender and cooked to an internal temperature of 160 degrees F, about 3 hours and 30 minutes. If the water is evaporating too quickly, add more of the water as needed to ensure the brisket stays submerged.

Step 5 -Add the potatoes and the carrots to the brisket mixture and return the mixture to a boil.

Step 6 -Cook until the potatoes and the carrots are tender, about 15 minutes.

Step 7 -Add the cabbage to the brisket mixture and simmer until tender, about 5 minutes.

Step 8 -Transfer the meat to a clean serving plate and let it rest for 10 minutes.

Step 9 -Drain the vegetables.

Step 10 -Slice the brisket against the grain.

Step 11 -Arrange the vegetables on the serving plate around the slices of brisket.

Step 12 -Serve.