Corned Beef Brisket: The Chefs Guide to Tender Results

Ingredients

• 4–5 lbs (1.8 – 2.3 kg) Corned Beef Brisket (Flat Cut preferred), rinsed and trimmed
• 12 cups (3 litres) Water (or low-sodium beef stock)
• 1 cup (240 ml) Lager or Stout (e.g., Guinness)
• 2 Tbsp (30 ml) White Wine Vinegar or Cider Vinegar
• 1 large Whole Yellow Onion, quartered
• 4 large Garlic Cloves, smashed
• 3 dried Bay Leaves
• 1 package Brisket Spice Packet
• 5 lbs (700 g) Russet Potatoes, peeled and quartered
• 1 lb (450 g) Carrots, peeled and cut into 2-inch chunks
• 1 large head Cabbage, cut into 6-8 thick wedges
• 2 Tbsp Fresh Parsley, chopped, for garnish