Corned Beef and Cabbage Recipe

In a large, heavy pot, place the corned beef, along with any of its brine, plus the garlic and hag of pickling spices. Cover completely with cold water. (Make sure the pot is large enough that corned beef is covered, with 3 to 4 inches of space remaining below the rim.) Bring to a boil. Decrease the heat and simmer for 2 1/2 to 3 hours. The corned beef is done when an inserted fork comes out easily. Remove the meat from the broth and discard the spice hag. Set aside the broth in its pot. Set the meat aside and keep warm.

In same pot with the broth, add the cabbage wedges, potatoes, and vinegar. Simmer over low heat for 30 minutes, or until the cabbage and potatoes are tender. If needed, add salt and pepper.

Thinly slice the corned beef, cutting against the grain of the meat. Serve in soup plates with cabbage wedges and potatoes, and ladled with broth. Sprinkle with parsley and serve.