Corned Beef and Cabbage

Ingredients

• 4 1/2 lbs corned beef brisket
• 5 black peppercorns
• 1/2 teaspoon garlic powder
• 1 onion, peeled and left whole
• 2 bay leaves
• 1 pinch salt
• 1 head cabbage, cored and cut into wedges
• 6 large potatoes, quartered
• 4 large carrots, peeled and sliced
• 1/4 cup chopped fresh parsley
• 2 tablespoons butter

Directions

1. 1

   In a 6 quart Dutch oven, Place the beef brisket, peppercorns, garlic powder, onion, bay leaves and salt.

2. 2

   Fill pan with water to cover everything plus one inch.

3. 3

   Bring to a boil and cook for 20 minutes.

4. 4

   Skim off any residue that floats to the top.

5. 5

   Reduce heat to a simmer and cook for 2 to 3 hours, until meat can be pulled apart with a fork.

6. 6

   Once the meat is done, add the cabbage, potatoes and carrots, pressing them down into the liquid.

7. 7

   Simmer for an additional 15 minutes or until the potatoes are tender.

8. 8

   Skim off any oil that comes to the surface.

9. 9

   Stir in the butter and parsley.

10. 10

    Remove the pot from the heat.

11. 11

    Remove meat from the pot and place onto a serving dish and let rest for 15 minutes.

12. 12

    Also remove vegetables to a bowl and keep warm.

13. 13

    Slice meat on the diagonal against the grain.

14. 14

    Serve meat on a platter and spoon juices over meat and vegetables.