Ingredients
- 3 pounds corned beef brisket with spice packet
- 2 bay leaves
- 3 cups water or enough to barely cover the brisket
- 2 russet potatoes cut into 1-inch chunks
- 6 medium carrots peeled and cut into 1-1/2 inch pieces
- 1 small head green cabbage cut into wedges
- 1 medium yellow onion cut into wedges
- Freshly ground black pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Rinse the corned beef brisket and pat it dry. Place the brisket fat-side up in a large Dutch oven along with the spice packet and bay leaves. Add enough water to just cover the meat. Bring to a boil over medium-high heat, then reduce to a gentle simmer.
- After simmering for about 2 1/2 to 3 hours, add the potatoes and carrots. Let them cook for 15 minutes before adding the cabbage wedges and onion. Continue to simmer for another 10 minutes until all vegetables are tender.
- Remove the brisket from the pot and let it rest for 10 minutes. Slice the meat against the grain. Return the sliced beef briefly to the pot to mix with the vegetables. Season with freshly ground black pepper as needed.
- Transfer the beef and vegetables to a serving platter. Enjoy warm, and consider offering a side of mustard if desired.
