A delightful twist on the classic corned beef dinner, featuring a rich blend of vegetables and a flavorful broth.
Place the corned beef brisket in a large pot.
Ensure the pot is large enough to accommodate all the ingredients.
Add water to cover the brisket and bring to a boil.
Use cold water to start for better flavor extraction.
Reduce heat to a simmer and cook for 2 hours.
Skim off any foam that rises to the surface for a clearer broth.
Prepare the vegetables by cutting them into chunks.
Cut vegetables into similar sizes for even cooking.
Add the vegetables to the pot and cook for an additional 30 minutes.
Add the cabbage last to prevent overcooking.
Remove the corned beef and vegetables from the pot.
Let the corned beef rest for a few minutes before slicing.
Slice the corned beef and arrange on a serving platter with the vegetables.
Garnish with fresh parsley for a touch of color.
Serve hot with mustard and enjoy.
Offer a variety of mustards for different flavor profiles.
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