A hearty and flavorful dish perfect for family dinners or festive occasions.
Place the corned beef brisket in a large Dutch oven.
Ensure the brisket is fully submerged in water for even cooking.
Add water to cover the meat and include the bay leaves and peppercorns.
Use filtered water for a cleaner taste.
Bring to a boil, then reduce the heat to a simmer and cover. Cook for 2 hours.
Check occasionally to ensure the water level remains above the meat.
Add the onions, potatoes, carrots, and parsnips to the pot.
Cut the vegetables into similar-sized pieces for even cooking.
Cover and return to a boil, then reduce the heat and simmer for 15 minutes.
Stir gently to ensure even cooking of the vegetables.
Add the cabbage wedges to the pot.
Place the cabbage on top of the other vegetables to steam effectively.
Cover and cook for an additional 20 minutes until the cabbage is tender.
Test the cabbage with a fork to ensure it is tender but not overcooked.
Season with salt to taste and serve hot.
Serve with a ladle to include both broth and solids in each serving.
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