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Ingredients for 5-7 Servings

  • 4 lbs
    corned beef brisket, with spices
  • 2
    bay leaves
  • 1
    bottle dark beer (optional)
  • Water
  • 1 1/2
    baby potatoes halved
  • 3
    large carrots
  • 1/2
    head cabbage cut into wedges
  • 3 tbsp
    salted butter or to taste
  • Salt & pepper
  • 1/4 cup
    fresh parsley

Total Time

  • Preparation Time
    15 min
  • Cooking Time
    4 hours

Method

  1. Place the corned beef in a large stock pot.
  2. Cover the beef with beer and water, enough to fully submerge the meat.
  3. Bring pot to a boil and cover, simmering for about 2.5-3.5 hours. Meat should be fork tender.
  4. Remove meat once it is fork tender, transferring to a baking dish and keep warm in the oven. Approximately 250 degrees will keep the meat warm. Reserve the liquid from the pot.
  5. Bring pot to a boil once again, then add in vegetables. Boil for 20-30 minutes, or until tender.
  6. Once tender, toss vegetables in butter and season to taste.
  7. Cut the corned beef against the grain. Serve immediately.
Goes Great with