Ingredients:

  • 4.5 lb flat-cut corned beef brisket with spice packet
  • 1 tbsp black peppercorns
  • 4 cloves garlic, smashed
  • 2 bay leaves
  • 1 medium yellow onion, quartered
  • 2 tbsp brown sugar
  • 0.25 cup apple cider vinegar
  • Water as needed to submerge beef
  • 1.5 lbs baby Yukon Gold potatoes
  • 4 large carrots, peeled and cut into 2-inch chunks
  • 1 large head green cabbage, cut into 8 wedges
  • 4 tbsp unsalted butter, melted
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Rinse the corned beef under cold water to remove excess surface brine. Place the beef in a large Dutch oven.
  2. Add the quartered onion, smashed garlic, bay leaves, peppercorns, brown sugar, apple cider vinegar, and the contents of the spice packet to the pot.
  3. Cover the beef with water by at least an inch. Bring the liquid to a gentle boil over medium-high heat, then immediately reduce to low.
  4. Cover the pot tightly and simmer for 3 hours. Check the liquid level occasionally to ensure the beef remains submerged.
  5. Add the potatoes and carrots into the pot with the beef. Simmer for 15 minutes until the potatoes are just starting to soften.
  6. Arrange the cabbage wedges on top of the other ingredients, pushing them down slightly into the liquid. Cover and cook for another 15 minutes until the cabbage is translucent and the potatoes are tender.
  7. Remove the brisket to a cutting board and let it rest for 15 minutes. Slice against the grain for the most tender bite. Arrange the vegetables on a platter, drizzle with melted butter, and sprinkle with fresh parsley before serving.