Ingredients

• 4.5 pounds corned beef brisket
• 5 blacks peppercorns
• 0.5 teaspoons garlic powder
• 1 onion , peeled and left whole
• 2 bays leaves
• 1 pinch salt
• 1 small head cabbage , cored and cut into wedges
• 6 large potatoes , quartered
• 4 large carrots , peeled and sliced
• 0.25 cups chopped fresh parsley
• 2 tablespoons butter

Instructions

1. 1 Place beef brisket, peppercorns, garlic powder, onion, bay leaves, and salt in a 6-quart Dutch oven; fill pan with water to cover everything completely. Bring to a boil and cook for 20 minutes. Skim off any residue that floats to the top; reduce heat to a simmer and cook for 2 to 3 hours, until meat can be pulled apart with a fork.
2. 2 Add cabbage, potatoes, and carrots, pressing them down into the liquid. Simmer for an additional 15 minutes or until the potatoes are tender. Skim off any fat that comes to the surface. Stir in butter and parsley; remove the pot from heat.
3. 3 Remove meat from the pot and place onto a serving dish; let rest for 15 minutes. Transfer vegetables to a bowl and keep warm. Slice meat on the diagonal against the grain. Serve meat on a platter and spoon juices over meat and vegetables.

Nutrition per serving