This corned beef takes time to cook in a Dutch oven but you wont be disappointed Give yourself a little luck o the Irish with this Americanized version of an Irish feast Serve with butter and Irish soda bread
Prep Time
3 hrs 20 mins
Dificult
Medium
Servings
8
Ingredients
Instructions
Place beef brisket
peppercorns
garlic powder
onion
bay leaves
and salt in a 6-quart Dutch oven; fill pan with water to cover everything completely. 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.
Add 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 fat that comes to the surface. Stir in butter and parsley; remove the pot from heat.
Remove meat from the pot and place onto a serving dish; let rest for 15 minutes. Transfer 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.
