Corned Beef And Cabbage

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 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

Recipe

• 1 in a 6 quart dutch oven, place the beef brisket, peppercorns, garlic powder, onion, bay leaves and salt.
• 2 fill pan with water to cover everything plus one inch.
• 3 bring to a boil and cook for 20 minutes.
• 4 skim off any residue that floats to the top.
• 5 reduce heat to a simmer and cook for 2 to 3 hours, until meat can be pulled apart with a fork.
• 6 once the meat is done, add the cabbage, potatoes and carrots, pressing them down into the liquid.
• 7 simmer for an additional 15 minutes or until the potatoes are tender.
• 8 skim off any oil that comes to the surface.
• 9 stir in the butter and parsley.
• 10 remove the pot from the heat.
• 11 remove meat from the pot and place onto a serving dish and let rest for 15 minutes.
• 12 also remove vegetables to a bowl and keep warm.
• 13 slice meat on the diagonal against the grain.
• 14 serve meat on a platter and spoon juices over meat and vegetables.