– 2.5 lb corned beef brisket it comes in a package marinated in brine, rinse before cooking it
– 1 tablespoon montreal steak spice
– 3 bay leaves
– 22 oz Guinness beer
– 1 lb baby potatoes
– 3 carrots cut into chunky pieces
– 1 small cabbage cut into 4 pieces
– 1 teaspoon salt or to taste
– 4 tablespoons butter for serving
– 1 tablespoon parsley for garnish, finely chopped
Add corned beef, bay leaves, and Montreal steak spice into a Dutch oven or heavy-bottom stock pot. Pour in the beer and add enough water to cover the meat.
Bring it to a boil then reduce the heat. You’ll see a layer of foam start to form at the top, use a spoon to gently remove it. Then, cover with a lid and let that simmer for 2 ½ – 3 hours.
Once the meat has cooked, remove it from the pot and place it on a baking sheet. Tent it with foil and place it in the oven at 225 degrees to keep it warm.
To the same pot, add the potatoes, carrots, and cabbage and increase the heat to bring them to a boil. Then, reduce the heat and simmer for about 25 minutes until the veggies are tender and cooked through.
Place veggies onto a serving platter or baking dish, then top with slices of beef. Add a few pats of butter and place it back into the oven for a few seconds for the butter to melt.