Chef Kurt says go get your corned beef brisket at from Brandon at Mert's Meats in Okemos. Go ahead, you can have our share. I'll just have a Killian's Irish Red, please.

MSU Executive Chef Kurt Kwiatkowski’s Corned Beef and Cabbage Dinner

3 T. olive oil
3 whole carrots, peeled and cut into 1” long pieces
4 stalks of fresh celery, cut into 1” long pieces
2 onions, peeled and quartered
4 garlic cloves, smashed
2 bay leaves
3# piece of raw pre-corned beef brisket
2 c. of vegetable or chicken broth
1 small head of cabbage, cut into 6-8 wedge pieces
2# redskin potatoes
½ bunch fresh thyme
1t. black pepper
2t. kosher salt
Preheat your oven to 300 degrees

On the stove, with medium heat, warm olive oil in a dutch oven or a stock pot with a lid that can go in the oven. If you don’t have that use a soup pot and cover it with tin foil. Sauté the onions, carrots, celery for about 10 minutes, add garlic and sauté for another minute.

Deglaze with vegetable broth, and add the meat on top of the vegetables. Fill the pot with water so that the meat is covered.

Bring pot to a boil, add the cabbage, cover and put into the oven for 2½ hours. Pull out of the oven and add the potatoes to the pot. Back into the oven for another 30 minutes or until the potatoes are fork tender and done.
Remove meat from the pot, and let it rest for 15-20 minutes, and thinly slice ACROSS the grain. Strain vegetables and potatoes from pot and serve on a plate with a little liquid from the pot over vegetables and meat.