Corned Beef and Cabbage for 8 Servings

Instructions:

1. Remove the brisket from its packaging and rinse thoroughly under cold water to remove excess surface brine. Pat dry and place in a large pot.
2. Add the 1 tbsp whole black peppercorns, 4 smashed garlic cloves, 2 bay leaves, 1 tsp mustard seeds, and the quartered yellow onion to the pot. Sprinkle the 1 tbsp brown sugar over the top.
3. Pour in the 4 liters water until the brisket is fully submerged. Bring the liquid to a boil over high heat, then immediately reduce to a low simmer. Cover the pot tightly and let it cook for about 2 hours 30 mins until the meat starts to feel tender when pierced with a fork.
4. While the meat simmers, prep your 1.5 lbs red potatoes and 4 large carrots. Cut the cabbage into 8 thick wedges, keeping the core intact so the leaves don't separate.
5. Add the halved potatoes and carrot chunks to the pot with the beef. Simmer for 15 minutes until the carrots can be easily pierced but aren't soft yet.
6. Place the 8 cabbage wedges on top of the meat and vegetables. They might not be fully submerged, and that's okay — they will steam in the flavored vapors. Cover and cook for another 15 minutes until the cabbage is translucent and tender to the bite.
7. Carefully remove the brisket from the pot and place it on a cutting board. Tent it loosely with foil and let it rest for 15 minutes.
8. While the meat rests, use a slotted spoon to transfer the vegetables to a large warm platter. Drizzle with the 2 tbsp unsalted butter and sprinkle with the 0.25 cup fresh parsley. Wait for the butter to melt and create a glossy coating.
9. Look for the lines of muscle fiber in the meat. Slice the brisket across those lines into 1/4 inch thick slices.
10. Arrange the sliced beef in the center of the vegetable platter. Ladle a small amount of the hot cooking liquid over the meat to keep it moist and serve immediately with plenty of spicy mustard on the side.