Corned Beef and Cabbage

Instructions

1. Rinse the corned beef under cold water to remove excess curing brine, then pat dry. Place it fat side up in a large Dutch oven or stockpot.
2. Nestle the onion halves and garlic around the brisket. Sprinkle the included spice packet over the meat, then add the bay leaf and peppercorns. Pour in the beef stock and beer — the liquid should mostly cover the brisket.
3. Bring the pot to a gentle boil over medium-high heat. Immediately reduce the heat to low, cover, and let simmer gently for 2½–3 hours, until the corned beef is very tender and a fork slides in easily. Skim any foam from the surface as needed.
4. Add the potatoes and carrots to the pot, submerging them in the liquid as much as possible. Cover and simmer for 25–30 minutes, until they’re nearly tender.
5. Before adding the cabbage, taste the broth. Stir in ½ teaspoon freshly cracked black pepper, and add a small pinch of kosher salt only if needed (it’s likely already pretty salty).
6. Nestle the cabbage wedges into the pot. Cover and simmer for 15–20 minutes, until the cabbage is tender but still vibrant and not mushy.
7. Transfer the corned beef to a cutting board and tent loosely with foil. Let rest for 10–15 minutes.
8. Slice the corned beef thinly against the grain. Remove and discard the onion and garlic if desired. Serve with the potatoes, carrots, and cabbage, spooning some of the hot broth over everything. Sprinkle with parsley and serve with mustard, if desired.