Corned Beef and Cabbage Stew

1.Rinse the corned beef brisket under cold water. Pat dry. If the brisket came with a spice packet, set it aside.

2.In a large Dutch oven or stockpot, heat the olive oil over medium-high heat. Sear the corned beef on all sides until browned, about 2-3 minutes per side. Remove the brisket and set it aside.

3.Reduce the heat to medium. Add the chopped onion to the pot and sauté until softened, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.

4.Return the brisket to the pot. Add the beef broth, water, dried thyme, black pepper, and the contents of the corned beef spice packet (if using). Add the bay leaf.

5.Bring the liquid to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 2.5 to 3 hours, or until the corned beef is fork-tender.

6.Remove the corned beef from the pot and place it on a cutting board. Cover loosely with foil to keep warm. Discard the bay leaf.

7.Add the quartered potatoes and carrots to the simmering broth. Increase the heat slightly and cook, covered, for 15 minutes.

8.Add the cabbage wedges to the pot. Continue to cook for another 10-15 minutes, or until the potatoes and carrots are tender and the cabbage is slightly wilted but still holds its shape.

9.While the vegetables finish cooking, slice the corned beef against the grain into thick slices or shred it into chunks.

10.Return the sliced or shredded corned beef to the stew. Taste the broth and adjust seasoning with salt and pepper if necessary (the corned beef is often salty, so taste first).

11.Ladle the stew into deep bowls, ensuring each serving has a good mix of beef, potatoes, carrots, and cabbage. Garnish generously with fresh chopped parsley before serving.