1 pinch salt
2 bay leaves
5 black peppercorns
2 tablespoons butter
1/2 teaspoon garlic powder
1 onion, peeled and left whole
1/4 cup chopped fresh parsley
4 large carrots, peeled and sliced
4 1/2 pounds corned beef brisket
6-8 small new or golden potatoes, quartered
1 small head cabbage, cored and cut into wedges
In a crock pot, place the beef brisket, peppercorns, garlic powder, onion, bay leaves and salt. Fill pot 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 can be pulled apart with a fork.
Once the meat is done, add the cabbage, potatoes and carrots, pressing them down into the liquid. Cook for an additional 45mins or until the potatoes are tender. Skim off any oil that comes to the surface. Stir in the butter and parsley. Turn off the crock pot.
Remove meat from the pot and place onto a serving dish and let rest for 15 minutes. Also remove vegetables to a bowl and keep warm. Slice meat on the diagonal against the grain. Serve meat on a platter and spoon juices over meat and vegetables.