1 (4-pound) cured corned beef brisket, trimmed of excess fat
16 cups water
2 cups chopped onion
1 cup chopped celery
1 cup chopped carrot
1 1/2 teaspoons pickling spice
3 garlic cloves, peeled
non stick cooking spray
1 tablespoon caraway seeds
1 (2 1/2-pound) head green cabbage, cored and cut into chunks
4 pounds small red potatoes, quartered
2 tablespoons chopped fresh parsley
2 tsp butter
1/8 teaspoon black pepper
Instructions
Place corned beef in a large stockpot; add water, onion, celery, carrots, pickling spice and garlic. Bring to a boil. Cover, reduce heat, and simmer 3 hours. Remove brisket from pot.
Strain cooking liquid through a colander into 2 large bowls; discard solids. Return liquid to pot. Add caraway seeds and cabbage; bring to a boil. Reduce heat; simmer 20 minutes. Drain.
While cabbage is cooking, place potatoes in a large Dutch oven. Cover with water. Bring to a boil; cook 20 minutes or until tender. Drain. Return potatoes to pan. Stir in parsley, butter, and pepper; toss to coat.
Slice brisket and serve with cabbage and potatoes.