Trim brisket of excess gristle if needed. Do not remove the back-strap of fat as this will season in the cooking. In a 20 quart (or large enough to hold all the ingredients) pot place the brisket pretty side up. Add the spice packet that may have come with the brisket and also - beef broth, bay leaves, peppercorns, coriander seeds, whole allspice, dill seeds, mustard seeds, malt vinegar, whole cloves, packed brown sugar, apple juice, Guinness beer, sea salt & coarsely chopped garlic cloves. Now pour over just enough water to barely cover the brisket. Bring pot to a boil, cover and turn down temperature to simmer on medium for 2 hours. Meanwhile (you have 2 hours, take your time) wash/rinse and remove eyes from potatoes, quarter them, rinse again and set aside in bath of cool water. Also chop the sweet onion into large wedges too and set aside.
After 2 hours of simmering, drain and add the potatoes to the brisket pot. Also add 1/2 the onion and 5 baby carrots to the pot. Add more water if needed to cover everything; this may not be needed. Bring pot back to a boil, cover and turn down to simmer for another 30 minutes. Meanwhile, take the cabbage and peel off the outer leaves, rinse the heads and slice into large quarters. * Cut cabbage down the spine so the wedges stay together. Now add the cleaned cabbage, the remaining onion and the remaining 10 baby carrots to the pot. Cover and simmer again for another 30 minutes at least, stir once or twice. It is really hard to overcook cabbage so rather, just do not undercook it. After 30 minutes check to see if the cabbage is tender, if its not simmer for another 5-10 minutes. If cabbage is tender turn off the burner and let the pot cool a moment on the stove.
Remove the brisket from the pot, cut lengthwise and place on serving dish with the cabbage. Meanwhile in a large serving bowl, chop the stick of butter into smaller pats. Chop the parsley from its stems and add to the bowl with the butter. Strain out the hot potatoes/carrots/onions from the broth and put right into the bowl, stir until potato mixture is coated in parsley and butter is completely melted. You can toss out the broth or retain the last 1/4 (with the spices) for an au jus sauce.
Serve all with a dash of sea salt, mustard and horseradish if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	875.25 Kcal (3664 kJ)
Calories from fat	473.71 Kcal
		% Daily Value*
Total Fat	52.63g	81%
Cholesterol	172.68mg	58%
Sodium	4854.66mg	202%
Potassium	1925.98mg	41%
Total Carbs	56.02g	19%
Sugars	27.64g	111%
Dietary Fiber	12.64g	51%
Protein	47.44g	95%
Vitamin C	198.3mg	331%
Vitamin A	0.4mg	14%
Iron	7.4mg	41%
Calcium	220.6mg	22%

Amount Per 100 g
Calories	106.35 Kcal (445 kJ)
Calories from fat	57.56 Kcal
		% Daily Value*
Total Fat	6.4g	81%
Cholesterol	20.98mg	58%
Sodium	589.85mg	202%
Potassium	234.01mg	41%
Total Carbs	6.81g	19%
Sugars	3.36g	111%
Dietary Fiber	1.54g	51%
Protein	5.76g	95%
Vitamin C	24.1mg	331%
Vitamin A	0.1mg	14%
Iron	0.9mg	41%
Calcium	26.8mg	22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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