Ingredients:

  • 1 (3-4 pound) corned beef brisket, with spice packet (1.3-1.8 kg)
  • Water, enough to cover the corned beef
  • 1 large onion, quartered
  • 3 cloves garlic, smashed
  • 1 tablespoon whole black peppercorns
  • 2 bay leaves
  • 1 pound carrots, peeled and cut into 2-inch chunks (450g)
  • 1 ½ pounds potatoes, peeled and quartered (Yukon Gold or Russet work well) (680g)
  • 1 medium head of green cabbage, cored and cut into wedges (approx. 2 pounds/900g)
  • 1 tablespoon butter (15ml)
  • Salt and freshly ground black pepper, to taste
  • Optional: 1/4 cup chopped fresh parsley, for garnish

Instructions:

  1. Rinse the corned beef under cold water to remove excess brine.
  2. Place the corned beef in the Dutch oven or stockpot. Add the spice packet, onion, garlic, peppercorns, and bay leaves. Cover with water. Bring to a boil, then reduce heat to a simmer. Cover and cook for 3-4 hours, or until the corned beef is fork-tender and the internal temperature reaches 190-200°F (88-93°C).
  3. About 1 hour before the corned beef is done, add the carrots and potatoes to the pot.
  4. About 30 minutes before the corned beef is done, add the cabbage wedges to the pot.
  5. Ensure the vegetables are tender. The potatoes should be easily pierced with a fork, and the cabbage should be slightly softened but not mushy.
  6. Remove the corned beef from the pot and let it rest for 10-15 minutes before slicing against the grain.
  7. While the meat rests, melt butter in a small pan or in the dutch oven after removing the solids.
  8. Discard bay leaves from the pot. Arrange the corned beef, cabbage, carrots, and potatoes on a platter. Drizzle them with melted butter. Sprinkle with parsley (if using) and serve immediately.