4 carrots, peeled, trimmed and quartered crosswise
1 head green cabbage, quartered
4 tablespoons melted butter
Place corned beef in a large pot; sprinkle with spice packet then add water to pot, to cover. Place the lid on the pot and bring water to a boil; reduce heat and simmer for 4 hours, skimming occasionally.
Add onions and carrots to pot; place lid back on pot and cook for 30 minutes.
Add cabbage to pot and cook for an additional 30 minutes, or until beef is tender.
Transfer meat and vegetables to a serving platter and brush vegetables with melted butter.
Serve with boiled potatoes sprinkled with parsley. Note: Stock can be saved and used to make a pot roast or stew.
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