Total Time
3hrs 20mins
Prep 20 mins
Cook 3 hrs

Ingredients Nutrition

Directions

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

Reviews

(9)
Most Helpful

It tasted very good, easy to prepare, especially for an old goat like me. Cut the recipe back a bunch. The recipe was made for a big family of red headed Irishmen, not two old folks with senior appetites.

curmudgeon April 03, 2002

Great instructions, really helpful on how to buy the beef and cabbage. I wish I would have read it before I bought them! We had Boar's Head corned beef which was good and thick, but the cabbage was soooo bitter. Yuck. Hubby didn't notice, but I did and was really bummed as it is St. Paddy's day and I've been looking forward to it all day! Next time I'll heed your warnings about being certain to pick only the best, least bitter smelling cabbages. Thanks!

lolablitz March 17, 2010

Made this tonight and it was awesome. So delicious and easy. I Picked it over anyother ones because it seemed like the simplest to make. I followed the recipe to the T and it was perfect. Thanks!

trixikat March 17, 2009

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