Ingredients:

  • 3.5 lb corned beef brisket
  • 2 tbsp apple cider vinegar
  • 1 oz pickling spice
  • 1 lb carrots, peeled and cut into 2-inch chunks
  • 1.5 lb baby gold potatoes, left whole
  • 1 large yellow onion, peeled and quartered
  • 2 lb head of green cabbage, cut into 8 thick wedges
  • 1 tbsp unsalted butter
  • fresh cracked black pepper to taste

Instructions:

  1. Remove the corned beef from its packaging and rinse thoroughly under cold water to remove excess surface salt.
  2. Place the brisket in a large stockpot or Dutch oven. Add the apple cider vinegar and pickling spice. Fill the pot with water until the meat is covered by about 2 inches of liquid.
  3. Bring the water to a gentle boil over medium-high heat, then immediately reduce to a low simmer. Cover with a tight lid.
  4. Simmer for 3 to 3.5 hours until a fork slides in and out of the beef with zero resistance.
  5. Add the quartered onions, carrots, and potatoes around the beef. Cover and continue to simmer for 30 minutes.
  6. Gently place the cabbage wedges on top of the other vegetables. Cover and simmer for an additional 15–20 minutes until the cabbage is translucent and tender.
  7. Carefully remove the beef from the pot using a slotted spoon and let it rest on a cutting board for 15–20 minutes.
  8. Identify the grain of the muscle fibers and slice the beef against the grain into thin ribbons.
  9. Plate the sliced beef with the root vegetables and cabbage, finishing with a pat of butter and fresh cracked black pepper.