Savannah Corned Beef Dinner

Savannah's Hibernian Society has been keeping St. Patrick's Day since 1812, and long practice has made their celebration one of the South's most notable.

• Ready In: 3 hrs 15 mins
• Serves: 8-10

Ingredients

• 1 (4 -5 lb)  corned beef brisket, trimmed
• 2  bay leaves
• 1 1⁄2 teaspoons whole cloves
• 1 1⁄2 teaspoons peppercorns
• 1  medium cabbage, cut into wedges
• 6  medium potatoes, peeled and cubed
• 6  medium carrots, scraped and cut into julienne strips
• 4  medium onions, peeled and quartered
• 2 -4  tablespoons  chopped fresh parsley

Directions

1. Place brisket in a large Dutch oven; cover with water.
2. Add spices. Bring to a boil and cover; reduce heat, and simmer for 2 1/2 hours or until brisket is tender.
3. Add cabbage; cover and simmer 10 minutes.
4. Add potatoes, carrots, and onions; cover and simmer an additional 20 minutes or until vegetables are tender.
5. Remove brisket to a warm platter; slice thinly across the grain.
6. Remove vegetables from the liquid, discarding spices; place on platter with sliced brisket.
7. Garnish with parsley, if desired.