A somewhat Americanized version of the Irish corned beef classic.
Ingredients (serves 8)
You will also need: Dutch oven
Lower heat to a simmer, and cook for 2 to 3 hours or until the brisket can be pulled apart with a fork.
Add the carrots, potatoes, and cabbage. Simmer for another 15 minutes or until the potatoes are tender. Skim off any fat that floats to the top, and add the parsley and butter. Remove the pot from the heat.
Transfer the brisket from the pot to a serving dish, and let the meat rest for 15 minutes. Transfer the vegetables to a separate serving bowl an keep it warm. Slice meat diagonally against the grain. Serve with juices spooned over the meat slices and vegetables.