Into a dutch oven add coned beef, bay leaves and Montreal steak spice. Pour in beer and add enough water to cover the meat.
Bring it to a boil, then reduce the heat, cover and simmer for 2 ½ -3 hours.
Next, remove the meat from the pot and cover with foil paper & place it into the oven at 225F to keep warm. Add potatoes, carrots and cabbage to the pot and bring it to a boil. Reduce the heat and simmer until vegetables are cooked thru, about 20-25 minutes, more if needed. Transfer onto a plate.
Slice corned beef into slices and place it over the vegetables, add sliced butter over the top and place it into the oven for few seconds so the butter melts. Or melt the butter and pour it over corned beef and vegetables. Garnish with chopped parsley and enjoy!
Video
Notes
Hi! All content & images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.