Celebrate March and St. Patrick's Day with this traditional Irish dish. You will love how all the flavors of this Corned Beef & Cabbage come together into one dish.
In a dutch oven, add the brisket fat side up, peppercorns, garlic powder, onion, bay leaves, and salt. Fill with water to cover everything plus one inch
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 2 to 3 hours (you want the meat to pull apart easily)
Once the meat is done, add cabbage, potatoes, and carrots into the liquid (make sure everything is covered with liquid)
Simmer for an additional 15 minutes or until potatoes are done
Stir in butter and parsley and remove from the heat
Remove the meat and place on a serving dish, let rest 10-15 minutes
Remove the veggies and place in a bowl until the meat has rested
Serve with the juices from the meat