Traditional Corned Beef & Cabbage Cooked in a Cast Iron Dutch Oven
Traditional Corned Beef & Cabbage 4 1/2 lbs corned beef 5 black peppercorns 1\2 tsp garlic powder 1 onion, peeled and left whole 2 bay leaves 1 pinch salt 1 small head cabbage,cored & cut into wedges 4large carrots,peeled and sliced 1/4 cup chopped fresh parsley 2 tablespoons of butter In at least a 4 qt. cast iron dutch oven place the beef brisket, peppercorns, garlic powder, onion, bay leaves & salt. Fill pan with water to cover everything plus one inch. Bring to a boil and cook for 20 minutes. Skim off any residue that floats to the top. Reduce heat to a simmer and cook for 2 to 3 hours, until meat is fork tender. Once the meat is done, add the cabbage, potatoes and carrots pressing them down into the liquid. Simmer for an additional 15 minutes or until the potatoes are tender. Skim off any oil that comes to the surface. Stir in the butter and parsley. Remove the pot from the heat. Remove meat from the pot and place on a cutting board to rest for 15 minutes. Remove the vegetables to a bowl and keep warm. Slice meat on a diagonal against the grain. Serve meat on a platter and spoon juices over the meat and vegetables.