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What You Need
4 1/2 pounds corned beef brisket
10 black peppercorns
1 teaspoon garlic powder
1 onion, peeled and left whole
1 bay leaves
1/2 teaspoon of salt
1 small head cabbage cut into wedges
6 potatoes, quartered
2 large carrots, peeled and sliced
1/4 cup chopped fresh parsley
2 tablespoons butter
What To Do
Use a 6 quart dutch oven. Add beef, peppercorns, salt, bay leaves, and onion. Add water till everything is covered. Cook uncovered for 20 minutes at a boil.
Reduce heat and cook for 2 more hours covered
Add cabbage, potatoes and carrots – press them down so they are covered in liquid. Cook covered for 20 more minutes. Stir in butter and garnish with parsley
Enjoy
- 4½ pounds corned beef brisket
- 10 black peppercorns
- 1 teaspoon garlic powder
- 1 onion, peeled and left whole
- 1 bay leaves
- ½ teaspoon of salt
- 1 small head cabbage cut into wedges
- 6 potatoes, quartered
- 2 large carrots, peeled and sliced
- ¼ cup chopped fresh parsley
- 2 tablespoons butter
- Use a 6 quart dutch oven. Add beef, peppercorns, salt, bay leaves, and onion. Add water till everything is covered. Cook uncovered for 20 minutes at a boil.
- Reduce heat and cook for 2 more hours covered
- Add cabbage, potatoes and carrots – press them down so they are covered in liquid. Cook covered for 20 more minutes. Stir in butter and garnish with parsley
- Enjoy
Recipe is adapted from HERE
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