3 lb. corned beef brisket (with seasoning packet)
2 to 3 lb. small white potatoes
1 medium head cabbage, cut into 8 wedges
2 (12 oz. ea.) cans beer
2 tbsp. melted butter
1 tsp. fresh, finely diced parsley

Place brisket in baking pan (8x10-inch cake pan works well); pour beer into pan to come half way up the side of the brisket; sprinkle seasonings on top of brisket; cover pan tightly with aluminum foil (seal the edges tightly as you do not want the steam to escape); bake in 300°F oven for 3 hours (slow steaming is the key to success). Remove brisket from baking pan, wrap tightly in aluminum foil to keep warm.

Pour all pan juices thru a strainer and into a large pot (with lid). Add remaining beer, whole potatoes, cabbage wedges, and enough water to cover the vegetables. Place lid on pot, bring to boil, reduce heat, allowing slow boil to continue until potatoes are fork-tender.

To serve, place cabbage and potatoes in separate bowls. Add diced parsley to melted butter, drizzle over the potatoes.

Note: It's best to slice the corned beef at an angle across the grain (an electric carving knife works best).

Serves 6.

Submitted by: B. L. Ford