Ingredients:

  • 3-4 pounds corned beef brisket
  • 1 tablespoon black peppercorns
  • 4-5 cloves garlic, smashed
  • 2-3 bay leaves
  • 2 pounds baby potatoes, halved
  • 4 large carrots, peeled and cut into chunks
  • 1 cup cabbage, chopped (optional)
  • 2 tablespoons butter
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Rinse the corned beef under cold water to remove excess brine. Place in a large pot with peppercorns, garlic, and bay leaves.
  2. Cover with water and bring to a boil. Reduce heat to low, cover, and simmer for about 2.5 hours, or until fork-tender.
  3. In the last 30 minutes of cooking, add potatoes, carrots, and cabbage to the pot. Season vegetables with salt and pepper.
  4. Once everything is cooked, remove the corned beef and let it rest for about 10 minutes before slicing it against the grain. Serve sliced beef alongside the vegetables, garnished with fresh parsley.