Irish Corned Beef and Cabbage

Place the beef brisket, peppercorns, garlic powder, onion, and bay leaves in a 6-quart Dutch oven. Fill the pot with water to ensure everything is fully submerged. Bring the mixture to a rolling boil and cook for 20 minutes, stirring occasionally. Remove any excess scum that rises to the surface; decrease heat to a gentle simmer and cook for 2-3 hours, or until the meat can be easily shredded with a fork.

Next, add the cabbage, potatoes, and carrots to the pot, pressing them down into the liquid. Continue to simmer for an additional 15 minutes or until the potatoes are tender and easily pierced with a fork. Skim off any excess fat that accumulates on the surface. Melt in some butter and sprinkle with parsley; remove the pot from heat.

Carefully lift the meat out of the pot and transfer it to a serving dish, allowing it to rest for 15 minutes. Transfer the vegetables to a separate bowl and keep them warm. Slice the meat into thin, diagonal strips against the grain. Arrange the sliced meat on a platter and spoon the juices over the top, accompanied by the vegetables.