Ingredients

The following ingredients have 10 Servings
  • 1 corned beef brisket (3-4 pounds)
  • 2 bay leaves
  • 1 bottle dark beer (optional)
  • 1 ½ pounds baby potatoes (halved)
  • 3 large carrots
  • ½ head cabbage (cut into wedges)
  • 3 tablespoons salted butter (or to taste)
  • salt & pepper
  • ¼ cup fresh parsley

Instruction

  • Place the corned beef in a large stock pot. Add spice packet if your corned beef came with one (see note if you don't have one).
  • Add one bottle of beer (optional) over corned beef and enough water to cover completely.
  • Bring to a boil, reduce heat and cover. Simmer 45-50 minutes per pound (until meat is fork tender). Approximately 2 ½ -3 ½ hours.
  • Once tender, remove meat from the pot and cover (reserve the cooking liquid, this will flavor your vegetables). Place corned beef in a 250°F oven to keep warm.
  • Bring the corned beef water back up to a boil. Add in vegetables and cook an additional 20-30 minutes or until tender.
  • Place vegetables in a large bowl and toss with butter. Add parsley to taste.
  • Slice the corned beef against the grain.