Corned Beef and Cabbage

 Corned Beef and Cabbage

1 (2 -3 lbs) corned beef brisket 

1 tbsp  whole pepercorns 

2 dried bay leaves 

1 tsp whole mustard seeds 

6 to 8 medium red potatoes, halved 

1 (1 lb) bag carrots 

1 small cabbage, chopped 

1 bunch fresh parsley , chopped 

4 tbsp butter, divided 

1/4 tsp garlic powder 

1 medium fresh sweet onion 

Combine brisket, spice packet, and spices to a large pot. Add water until brisket is just covered. Boil for two hours. 

After two hours, add potatoes, carrots, and onions and cook until fork tender. Remove brisket and vegetables from water and set aside. 

In a large serving dish, add butter, garlic powder, and parsley. Add cooked vegetables and toss until well coated. Set aside. 

In a separate large pan, melt butter until hot. Add cabbage and cook until tender. Season with salt and pepper. Transfer to a separate serving dish. 

Cut brisket across the grain and layer over parsley vegetables. Serve with cooked cabbage and side of soda bread.