Ingredients
Servings: 6
4½ pounds corned beef brisket
10 black peppercorns
1 teaspoon garlic powder
1 onion, peeled and left whole
1 bay leaves
½ teaspoon of salt
1 small head cabbage cut into wedges
6 potatoes, quartered
2 large carrots, peeled and sliced
¼ cup chopped fresh parsley
2 tablespoons butter
Preparation
