- 3 pounds corned beef brisket with spice packet
- 5 carrots, peeled and cut into 3-inch pieces
- 10 small red potatoes
- 1 small rutabaga
- 1 large head cabbage, cut into small wedges
- 1 stick butter
- Bay leaf
Place corned beef in large pot and cover with water. Add the spice packet that comes with the corned beef, thyme and bay leaf. Bring to a boil, then reduce to a simmer. Simmer approximately 1 hour per pound or until tender.
Add potatoes, rutabaga and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes. Place vegetables in a bowl. Slice meat across the grain and drape over the vegetables . Add butter to broth and stir till melted, ladle over the vegetables and meat. Garnish with parsley.