Corned Beef And Cabbage

Directions

1. 1
   In a 6 quart Dutch oven, Place the beef brisket, peppercorns, garlic powder, onion, bay leaves and salt.
2. 2
   Fill pan with water to cover everything plus one inch.
3. 3
   Bring to a boil and cook for 20 minutes.
4. 4
   Skim off any residue that floats to the top.
5. 5
   Reduce heat to a simmer and cook for 2 to 3 hours, until meat can be pulled apart with a fork.
6. 6
   Once the meat is done, add the cabbage, potatoes and carrots, pressing them down into the liquid.
7. 7
   Simmer for an additional 15 minutes or until the potatoes are tender.
8. 8
   Skim off any oil that comes to the surface.
9. 9
   Stir in the butter and parsley.
10. 10
    Remove the pot from the heat.
11. 11
    Remove meat from the pot and place onto a serving dish and let rest for 15 minutes.
12. 12
    Also remove vegetables to a bowl and keep warm.
13. 13
    Slice meat on the diagonal against the grain.
14. 14
    Serve meat on a platter and spoon juices over meat and vegetables.