- 1 onion, peeled and left whole
- ¼ cup chopped fresh parsley
- 4 ½ pounds corned beef brisket
- 1 small head cabbage, cored and cut into wedges
- 6 large potatoes, quartered
- 2 tablespoons butter
- ½ teaspoon garlic powder
- 4 large carrots, peeled and sliced
- 2 bay leaves
- 1 pinch salt
- 5 black peppercorns
In a 6 quart Dutch oven, Place the beef brisket, peppercorns, garlic powder, onion, bay leaves and salt. Fill pan with water to cover everything plus one inch. 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.
Once the meat is done, add the 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 oil that comes to the surface. Stir in the butter and parsley. Remove the pot from the heat.
Remove meat from the pot and place onto a serving dish and let rest for 15 minutes. Also remove 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 facts per serving: 515 calories; protein 25.5g; carbohydrates 49.2g; fat 24.4g; cholesterol 117mg; sodium 1347.7mg.