4 lb Corned Beef Brisket
1 Head Cabbage
1 lb Carrots
1 lb Irish Potatoes
1 Bunch Celery
Place Corned Beef in pot, cover with water. Simmer for roughly ½ hour per pound or until brisket is fork tender. Add all vegetables and cook for 20 minutes. Slice brisket thin against the grain. Lay over top of cabbage and vegetables. Serve horseradish sauce on side. Garnish with chopped parsley.
From The Kitchen of Chef Jake Duplantis.
Enjoy Good Food!