Tyler Hannibal’s Corned Beef and Cabbage
3 pieces of 5-lb. brisket
2 cans Guinness
8 red potatoes
2-3 heads cabbage
1 tsp. peppercorns
2 bay leaves
1 bunch chopped parsley
1 Tbsp. mustard seed
2 qts. chicken stock
Water to adjust
Place brisket in large pot and cover with beer, chicken stock, and seasonings. If brisket is not covered add water to cover.
Bring to a boil for two to three hours or until fork-tender.
While the brisket cooks, cut potatoes in halves, cabbage in quarters, and carrots in half-inch pieces, and chop parsley.
At about the two to two-and-a-half-hour hour mark, add potatoes, cabbage, and carrots, and cook until tender.
Just before serving add chopped parsley to pot.
Serve with Irish soda bread and Guinness.
Note: If a seasoning packet is provided with the brisket, leave out the bay leaf, peppercorn, and mustard seed. Always slice brisket against the grain. You may need to add salt and pepper to taste.