Ingredients:

  • 1 (3-4 pound) corned beef brisket, with spice packet (1.4-1.8 kg)
  • 1 large yellow onion, quartered
  • 4 cloves garlic, smashed
  • 4 cups beef broth (950 ml)
  • 4 cups water (950 ml)
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • 1 medium head of green cabbage, cored and cut into wedges
  • 4 medium carrots, peeled and cut into 2-inch chunks
  • 4 medium Yukon Gold potatoes, peeled and quartered
  • 2 parsnips, peeled and cut into 2-inch chunks (optional)
  • 2 tablespoons unsalted butter
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Rinse the corned beef under cold water. Place in the Dutch oven.
  2. Add onion, garlic, beef broth, water, bay leaves, and peppercorns to the pot. Bring to a boil, then reduce heat to a simmer. Cover and cook for 3-4 hours, or until the corned beef is fork-tender.
  3. About 1 hour before the end of cooking, add carrots, parsnips (if using) and potatoes to the pot. Make sure the vegetables are submerged in the liquid.
  4. About 30 minutes before the end of cooking, add the cabbage wedges to the pot. Ensure they are partially submerged.
  5. The corned beef should be easily pierced with a fork. Potatoes and carrots should be tender. Cabbage should be tender but not mushy. The internal temperature of the corned beef should reach 190-205°F (88-96°C).
  6. Remove the corned beef from the pot and let it rest for 10-15 minutes before slicing against the grain.
  7. Serve the sliced corned beef with the cooked vegetables and a spoonful of the cooking broth. Top with a pat of butter.