1 (12 ounce) package frozen peas and carrots, thawed
2 1/2 pounds Yukon Gold potatoes, peeled and halved
1/4 pound Irish cheese (such as Dubliner®), shredded
1/4 cup cream cheese
1 tablespoon butter
1 pinch ground cayenne pepper
1 large egg yolk
2 tablespoons milk
Instructions
Preheat the oven to 375 degrees F (190 degrees C).
Place olive oil and butter in a Dutch oven over medium heat. Stir in ground lamb and onion; cook and stir until meat is brown and crumbly, about 10 minutes.
Stir in flour until incorporated. Mix in garlic, ketchup, rosemary, paprika, cinnamon, salt, and pepper; cook and stir until garlic is fragrant, 2 to 3 minutes.
Stir in water, scraping up any brown bits from the bottom of the Dutch oven. Reduce heat to medium-low and bring mixture to a simmer; cook and stir until thick, 5 to 6 minutes.
Remove lamb mixture from heat, then stir in peas and carrots until combined.
Spread lamb mixture into the bottom of a 9x13-inch baking dish; set aside.
Place potatoes into a large pot of salted water. Bring to a boil, reduce heat to medium, and cook until tender, about 15 minutes. Drain well and return potatoes to the pot.
Mash Irish cheese, cream cheese, butter, and cayenne pepper into potatoes until smooth. Season with salt and black pepper.
Whisk together egg yolk and milk in a small bowl; stir into mashed potato mixture.
Top lamb mixture in the baking dish with mashed potatoes; spread evenly to cover.
Bake in the preheated oven until the top is golden brown and sauce is bubbling up around the edges, 25 to 30 minutes.
3 pounds corned beef (in package, including spice packet)
Extra virgin olive oil and butter
1 medium yellow onion, chopped
1 cloves garlic, minced
1 large head of cabbage, sliced into 3/8-inch to 1/2-inch wide slices
Salt
1 large head of cabbage, sliced into 3/8-inch to 1/2-inch wide slices
1 cup carrots
Instructions
Take the corned beef from the package and discard the spice packet. Note that one side of the roast should have a layer of fat, the other side should have distinct lines indicating the grain of the beef. Corned beef can be very salty, especially when baked. To remove some of the salt before cooking, place it in a pot fat side up. Cover with water, bring to a boil, and discard the water. Repeat to remove even more salt.
Preheat oven to 350°F. Lay the corned beef, fat side up, on a large piece of heavy duty, wide, aluminum foil (you may have to get creative with the way you wrap the beef if your foil isn't wide enough). Insert the cloves into the top of the slab of corned beef, evenly spaced. Spread the top with the hot sweet honey mustard. Sprinkle brown sugar over the top.
Wrap the corned beef with foil in a way that allows for a little space on top between the corned beef and the foil, and creates a container to catch the juices. Place foil-wrapped corned beef in a shallow roasting pan and bake for 2 hours at 350°F.
Open the foil wrapping, spread a little more honey mustard over the top of the corned beef, and broil it for 2-3 minutes, until the top is bubbly and lightly browned.
Let rest for 5 to 10 minutes, then place on cutting board. Pull out and discard the cloves. Lift the corned beef up to see which direction the grain of the meat is. Then cut the meat at a diagonal, across the grain of the meat, into 1/2-inch thick slices. Serve immediately.
Place corned beef in a large (6 to 8 quart) pot. Cover the beef with an inch water. Add the contents of the spice packet to the water. Bring to a boil, reduce heat to a simmer. Simmer for 2-3 hours, until the corned beef is fork tender. Remove from pot to a cutting board. (Reserve cooking liquid for boiling cabbage, if you plan to boil and not sauté the cabbage.) Cut slices across the grain, into 1/2-inch thick slices. Serve.
Heat 2 Tbsp olive oil (enough to well coat the pan) on medium high to high heat in a large, wide pot (8-quart if available) or large, high-sided sauté pan. Add chopped onions, cook for a couple of minutes, then add garlic.
Add a third of the sliced cabbage to the pan. Sprinkle with a little salt and stir to coat with oil and mix with onions. Spread out the cabbage evenly over the bottom of the pan and do not stir until it starts to brown. If the heat is high enough, this should happen quickly. The trick is to have the burner hot enough to easily brown the cabbage, but not so hot that it easily burns. When the bottom of the cabbage is nicely browned, use a metal spatula to lift it up and flip it, scraping the browned bits as you go.
Once the cabbage in the pan has browned on a couple of flips, add another third of the cabbage to the pan. Mix well, then spread out the cabbage and repeat. Add a bit of butter to the pan for flavor, and to keep the cabbage from sticking too much to the pan. Once this batch has cooked down a bit and browned, add the remaining third of the cabbage and repeat. Serve with the corned beef. Serve with boiled new potatoes. Can be made ahead and reheated.
Once you have removed the corned beef from the pot, add the cabbage and any other vegetables (carrots, new potatoes) to the pot. Taste the liquid. If it is too salty, add more water to the pot. Raise the heat until the liquid is simmering well. Simmer until the cabbage and any other vegetables are cooked through, 15-30 minutes. Place vegetables in a serving bowl, add a little of the cooking liquid to the bowl. Did you love the recipe? Give us some stars and leave a comment below!
6 Yukon gold potatoes (about 1 pound), halved, or quartered, if large
1 small head of cabbage (about 1 3/4 pounds), outer tough leaves removed and cut into 6 wedges
12 slender carrots (about 1 pound), peeled and left whole
2 teaspoons kosher salt
2 tablespoons chopped fresh parsley (for garnish)
Dijon or grainy mustard (for serving)
1 cup sour cream
3 tablespoons whole milk
1 tablespoon lemon juice, or more, to taste
1 tablespoon prepared horseradish in brine, or more, to taste
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup chopped fresh parsley
Instructions
In a bowl, stir the sour cream and milk together until blended. Stir in the lemon juice, horseradish, and mustard. Add the salt, pepper, and parsley, and taste. Add more horseradish or lemon juice, if you like. Cover and set in the refrigerator until ready to serve.
Preheat the oven to 325°F.
Discard the spice packet that came with the beef. In a Dutch oven or other large, heavy-bottomed pot, place the brisket, mustard seed, coriander seed, cloves, peppercorns, bay leaves, and onion quarters. Add enough cold water to just cover the meat.
Over medium heat on the stovetop, bring the water to a boil. Cover the pot and place in the oven for 3 1/2 hours, or until the beef is very tender when pierced with a fork. Remove the meat from the broth with tongs and transfer it to a shallow baking dish or baking sheet.
Increase the oven temperature to 425°F. Place the corned beef in the oven with a ladle of stock, and bake for 10 to 15 minutes, or until the top browns. Transfer the meat to a cutting board, cover with foil to keep warm, and let rest while you cook the vegetables. Turn off the oven.
In a fine mesh strainer, strain the stock and return it to the pot. Add the salt. With a ladle, skim the fat that rises to the top. Bring it to a boil. Add the potatoes and adjust the heat to a simmer. Cook for 5 minutes. Add the cabbage wedges and carrots, cover and bring to a simmer again. Cook for 15 to 20 minutes, or until the potatoes, carrots, and cabbage are tender. Transfer them to a deep platter, cover with foil, and keep them warm in the turned-off oven.
Slice the beef across the grain into 1/4-inch thick slices. Transfer them to the platter with the vegetables, and spoon a few ladles of stock over the meat and vegetables. Sprinkle with chopped parsley. Serve with mustard and/or horseradish sauce. Did you love the recipe? Give us some stars and leave a comment below!
1 tablespoon whole mustard seeds (brown or yellow)
1 tablespoon coriander seeds
1 tablespoon red pepper flakes
1 tablespoon whole black peppercorns
2 teaspoons whole cloves
9 whole cardamom pods
6 large bay leaves, crumbled
2 teaspoons ground ginger
1/2 stick cinnamon
1 gallon (3.8 liters) water
300 g Kosher salt (2 cups of Diamond Crystal brand Kosher Salt OR 1 cup 3 1/2 tablespoons of Morton's Kosher Salt)
5 teaspoons pink curing salt (optional, see Recipe Note)
3 tablespoons pickling spices
1/2 cup (90 g) brown sugar
1 5-pound beef brisket
1 tablespoon pickling spices
Instructions
You can either used store-bought pickling spices or you can make your own. To make your own, toast the allspice berries, mustard seeds, coriander seeds, red pepper flakes, peppercorns, cloves, and cardamom pods in a small frying pan on medium heat until fragrant. Note that it is pretty easy to burn spices; you want enough heat to release their flavors, not so much that they get burned. Remove from heat and place in a small bowl. Use a mortar and pestle to crush the spices a little (or the back of a spoon or the side of a knife on a flat surface). Add to a small bowl and stir in the crumbled bay leaves and ground ginger.
Add about 3 tablespoons of the spice mix (reserve the rest for cooking the corned beef after it has cured), plus the half stick of cinnamon, to a gallon of water in a large pot, along with the kosher salt, pink salt (if using), and brown sugar. Bring to a boil, then remove from heat and let cool to room temperature. Then refrigerate until well chilled.
Place the brisket in a large, flat container or pan, and cover with the brine. The brine should cover the meat. The meat may float in which case you may want to weigh it down with a plate. Alternatively you can use a 2-gallon freezer bag (placed in a container so if it leaks it doesn't leak all over your refrigerator), place the brisket in the freezer bag and about 2 quarts of brine, squeezing out the air from the bag before sealing. Place in the refrigerator and chill from 5-7 days. Every day flip the brisket over, so that all sides get brined equally.
At the end of the cure, remove the brisket from the brine and rinse off the brine with cold water. Place the brisket in a large pot that just fits around the brisket and cover with at least one inch of water. If you want your brisket less salty, add another inch of water to the pot. Add a tablespoon of the pickling spices to the pot. Bring to a boil, reduce to a very low simmer (barely bubbling), cover, and gently cook 3-4 hours, until the corned beef is fork tender. (At this point you can store in the fridge for up to a week.)
Remove the meat to a cutting board. (You can use the spiced cooking liquid to cook vegetables for boiled dinner or corned beef and cabbage .) Notice the visible lines on the meat; this is the "grain" of the meat, or the direction of the muscle fibers. To make the meat easier to cut, cut it first in half, along the grain of the meat. Then make thin crosswise cuts, across the grain to cut the meat to serve. Did you love the recipe? Give us some stars and leave a comment below!
3 1/2 pounds corned beef brisket or plain beef brisket
15 peppercorns
8 whole cloves
1 bay leaf
Salt, if using plain brisket
2 medium sized turnips, peeled and quartered
4 red new potatoes, peeled and quartered
3 large carrots, cut into thirds and the thickest pieces quartered lengthwise
1 small head cabbage, cut into fourths
Horseradish sauce
Instructions
Put the brisket in a 5- or 6-quart Dutch oven and cover with an inch of water. If you are using corned beef brisket and it does not come already packed in seasoning, add peppercorns, cloves, and a bay leaf to the pot. If using fresh brisket, add 1 teaspoon of salt for every quart of water. Bring to a simmer and then cover, lowering the heat until it is barely simmering. Keep at a low simmer for 4 hours or until the meat is tender (a fork goes through easily).
Remove the meat and set aside, keeping the meat warm. Add the vegetables to the pot. Check the broth for taste. If it is too salty, add a little more water to taste. Raise the temperature and bring the soup to a high simmer. Cook at a high simmer until done, about 15 to 30 minutes longer, depending on the size of the cut of your vegetables.
Slice the meat in thin slices across the grain. You may find it easier to slice if you first cut the roast in half along the same direction as the grain of the meat. Then slice smaller lengths across the grain. Serve in bowls, a few pieces of meat in each, add some of the vegetables and some broth. Serve with horseradish sauce , mustard or both. Did you love the recipe? Give us some stars and leave a comment below!
4 (12 fluid ounce) cans or bottles Irish stout beer (such as Guinness®), or more if needed
1 quart beef stock
1 onion, peeled
2 cloves garlic, peeled
2 bay leaves
12 whole black peppercorns
2 pounds red potatoes, quartered
1 (16 ounce) package carrots, cut into sticks
1 head cabbage, cut into wedges
Instructions
Rinse brisket thoroughly in cool water and place into a large Dutch oven. Generously coat beef with brown sugar on all sides. Pour Irish stout beer around roast, followed by beef stock. Liquid should cover brisket by about 1 inch; add another beer if more liquid is needed.
Place onion, garlic, bay leaves, spike packet from corned beef, and peppercorns into liquid. Bring to a boil, then reduce the heat to low, and cover the Dutch oven. Simmer for 2 1/2 hours, turning brisket over in the beer mixture every 30 minutes.
Place potatoes and carrots around roast, cover, and simmer for 20 minutes. Add cabbage wedges and simmer until tender, about 10 more minutes. Brisket should easily pull apart with your fingers or a fork.
Transfer vegetables to a serving bowl and place corned beef on a serving platter. Let meat rest for 10 minutes, then slice against the grain and serve.
1 (3 pound) beef chuck roast, trimmed of fat and cut into 1/2-inch cubes
2 tablespoons all-purpose flour
1 (12 fluid ounce) can or bottle dark beer
1 cup coarsely chopped onion
1 cup coarsely chopped carrot
2 bay leaves
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
3 slices bacon
2 pounds russet potatoes, peeled and cut into chunks
2 cups thinly sliced cabbage
1/4 cup milk, warmed
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons minced fresh parsley
Instructions
Preheat the oven to 325 degrees F (165 degrees C).
To make the beef stew: Heat oil in a large Dutch oven over medium-high heat until very hot. Working in 2 batches, cook and stir beef in hot oil until browned. Return all of the meat to the Dutch oven, sprinkle with flour, and stir lightly to coat. Stir in beer, onion, carrot, bay leaves, Worcestershire sauce, garlic, thyme, salt, and pepper. Bring to a boil and cover.
Place the Dutch oven into the preheated oven and cook for 45 minutes. Uncover, stir, and cook until beef is very tender and liquid is reduced by half, about 45 more minutes.
Meanwhile, to make the colcannon: Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on a paper towel-lined plate. Crumble bacon and set aside.
About 30 minutes before stew is ready, place potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry, 1 to 2 minutes.
Place cabbage into a microwave-safe bowl and add 1 to 2 tablespoons water. Cover and microwave on high for about 2 minutes 30 seconds; uncover (watch out for steam) and stir cabbage. Cover again and microwave until cabbage is slightly tender but not mushy, about 2 minutes 30 seconds more. Drain excess liquid and set cabbage aside, covered.
Place potatoes into a large bowl; add warm milk, butter, salt, and pepper. Beat with an electric mixer until smooth and creamy. Stir in cabbage, crumbled bacon, and parsley until well combined.
To serve, place a scoop of colcannon onto a plate, make a hollow, and fill with beef stew.
2 small heads Savoy cabbage, cored and cut into 2-inch pieces
3 medium carrots, thickly sliced
5 large russet potatoes, quartered
1/2 cup unsalted butter, cut into slices
freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 cup milk
3/4 cup grated Irish Cheddar cheese, plus more to taste
1 tablespoon chopped scallions, or to taste
Instructions
Put corned beef in a pot with onion and celery and sprinkle spice packet over top. Pour in cold water to cover. Turn heat to high and bring to a boil. Skim off and discard any foam if desired. Once boiling, reduce heat to low, cover, and simmer gently until tender, about 3 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Carefully remove corned beef to a bowl and let cool. Taste broth and add salt if needed.
Bring broth to a boil over high heat. Add cabbage to the boiling broth. Cook until cabbage just starts to soften and sweeten up, about 5 minutes. Use a slotted spoon and remove cabbage to a bowl.
Add carrots to the boiling broth. Cook until carrots start to soften, about 5 minutes. Use a slotted spoon and remove carrots to a bowl.
Add potatoes to the boiling broth and reduce heat to medium. Cook until tender, 15 to 20 minutes.
While the potatoes are cooking, slice the cooled corned beef along the fatty seam to separate into 2 pieces. Identify the direction of the meat fibers and cut across them (against the grain) to slice into 1/4-inch thick slices, trimming off and discarding any giant pieces of fat. Set aside.
Preheat the oven to 400 degrees F (200 degrees C). Butter a 9x15-inch casserole dish.
Use a slotted spoon and remove cooked potatoes to a bowl. Reserve broth. Add butter, salt, pepper, cayenne, and milk to the potatoes. Mix and mash until very smooth. Toss in 3/4 cup Cheddar cheese and mix until incorporated.
Pour cabbage into the prepared casserole dish and press on it until nicely compacted. Evenly distribute and press carrots over the cabbage. Place a nice, even layer of corned beef on top, overlapping a bit and distributing the nice fatty pieces evenly until fully covered. Pour in 1 cup of the reserved broth. Dollop mashed potatoes over top, then spread into a uniform layer with the back of a spatula. Switch to a fork and push potatoes to the edge of the dish. Then drag the fork sideways back and forth over the potatoes to create a texture. Repeat this texture going top to bottom over the potatoes. Sprinkle with a little more Cheddar.
Bake in the center of the preheated oven until beautifully browned and piping hot, 45 minutes to 1 hour.
Remove from the oven and let rest for 10 minutes.
Meanwhile, warm any remaining broth over medium-low heat.
Cut Shepherd's pie into squares and garnish with scallions. Serve with warmed broth.
Place corned beef in a Dutch oven and cover with water. Add spice packet, cover, and bring to a boil. Reduce heat and simmer until corned beef is just about fork-tender, about 2 hours. While the corned beef is simmering, cut potatoes in half. Peel carrots and cut into 3-inch pieces. Cut cabbage into small wedges.
When corned beef has cooked for 2 hours, add potatoes and carrots; cook until vegetables are almost tender, about 10 minutes. Add cabbage and continue to cook until potatoes are tender, about 15 more minutes.
Remove meat and let rest for 15 minutes. Leave broth and vegetables in the Dutch oven.Slice meat across the grain. Serve with vegetables and broth.
1 tablespoon browning sauce (such as Kitchen Bouquet®), or as desired
1 tablespoon vegetable oil
1 onion, sliced
6 cloves garlic, sliced
2 tablespoons water
Instructions
Preheat the oven to 275 degrees F (135 degrees C).
Discard any flavoring packet from corned beef. Brush brisket with browning sauce on both sides.
Heat vegetable oil in a large skillet over medium-high heat and brown brisket on both sides in the hot oil, 5 to 8 minutes per side.
Place brisket on a rack set in a roasting pan. Scatter onion and garlic slices over brisket and add water to roasting pan. Cover pan tightly with aluminum foil.
Roast in the preheated oven until meat is tender, about 6 hours.
1 (12 fluid ounce) bottle dark beer (such as Guinness®)
2 cups chicken broth
3 carrots, cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons balsamic vinegar
12 Brussels sprouts, halved
3 cups mashed potatoes, or as needed
1 teaspoon chopped fresh flat-leaf parsley, for garnish
Instructions
Season pork with salt and black pepper.
Heat oil in a large pot over high heat. Working in batches, cook and stir pork in hot oil until browned on all sides, 5 to 10 minutes. Transfer pork to a bowl.
Melt butter in the same pot over medium heat. Cook and stir onion in hot butter with a pinch of salt until onion is softened and translucent, 7 to 10 minutes. Add garlic; sauté until fragrant, about 30 seconds.
Stir flour into onion mixture; cook and stir until flour is completely incorporated, about 2 minutes. Add bay leaf and caraway seed; cook for 2 minutes more. Pour in beer. Cook and stir until thickened, 1 to 3 minutes.
Stir browned pork, broth, carrots, and celery into beer mixture; bring to a simmer. Stir 1/4 cup parsley and balsamic vinegar into stew; reduce heat to medium-low and simmer until pork is fork-tender, about 2 hours.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook Brussels sprouts in boiling water until almost tender, about 5 minutes. Drain.
Stir Brussels sprouts into stew and simmer until heated through, about 5 minutes. Season with salt and pepper.
Divide mashed potatoes between 6 bowls. Ladle stew over potatoes and garnish with 1 teaspoon parsley.
Place beef brisket, peppercorns, garlic powder, onion, bay leaves, and salt in a 6-quart Dutch oven; fill pan with water to cover everything completely. Bring to a boil and cook for 20 minutes. Skim off any residue that floats to the top; reduce heat to a simmer and cook for 2 to 3 hours, until meat can be pulled apart with a fork.
Add cabbage, potatoes, and carrots, pressing them down into the liquid. Simmer for an additional 15 minutes or until the potatoes are tender. Skim off any fat that comes to the surface. Stir in butter and parsley; remove the pot from heat.
Remove meat from the pot and place onto a serving dish; let rest for 15 minutes. Transfer vegetables to a bowl and keep warm. Slice meat on the diagonal against the grain. Serve meat on a platter and spoon juices over meat and vegetables.
Place smoked ham or pork shoulder into a large pot and add enough water to cover. Season with salt and pepper, cover, and bring to a boil. Reduce heat to low and simmer for about 30 minutes.
Add potatoes, cabbage, onions, and carrots to the pot and continue to simmer. Tie green beans into a bundle with kitchen string. Add to the pot, re-cover, and cook until carrots and potatoes are tender, about 25 minutes.
Transfer pork to a serving dish and arrange vegetables all around. Let pork rest for 10 minutes before slicing and serving.
2 (3 pound) corned beef briskets with spice packets
20 small red potatoes, scrubbed
1 head cabbage, cored and cut into large chunks
2 onions, cut into 8 wedges
4 carrots, cut into chunks
Instructions
Pour apple juice into a large slow cooker. Mix in brown sugar and mustard, stirring until brown sugar has dissolved. Mix in the contents of the spice packets, then lay briskets into apple juice mixture. Top with potatoes, cabbage chunks, onions, and carrots, then push vegetables into liquid.
Cover and cook on High until corned beef is very tender, 4 to 5 hours; or cook on Low for 8 to 10 hours. Slice meat thinly across the grain and serve with vegetables.
Place potatoes into a saucepan with enough water to cover. Bring to a boil and cook until tender, 15 to 20 minutes. Drain.
While pototoes are cooking, cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble and set aside. Reserve drippings in the skillet.
Sauté cabbage and onion in drippings in the skillet over medium heat until soft and translucent, 10 to 15 minutes; cover the skillet to decrease cooking time if desired. Remove from heat.
Mash potatoes with milk in a large bowl; season with salt and pepper.
Fold in bacon, cabbage and onion.
Transfer mixture to a large serving bowl. Make a well in the center of potato mixture and pour in melted butter. Serve hot.
1 (3 pound) corned beef brisket (with spice packet), excess fat trimmed and meat cut into 1-inch cubes
1/3 cup olive oil
1 1/2 pounds red potatoes, peeled and cubed
2 cups peeled and cubed parsnips
2 cups peeled and cubed carrots
1 extra large onion, cut into chunks
1 1/2 cups water
1 (12 fluid ounce) can or bottle Irish stout beer
1 (10 1/2 ounce) can beef broth
1 head cabbage, cored and coarsely chopped
1/4 cup distilled white vinegar
Instructions
Place flour into a large bowl; add corned beef cubes and toss to coat.
Heat olive oil in a large heavy pot or Dutch oven over medium heat. Add beef cubes and brown on all sides, about 10 minutes. Sprinkle spice packet over meat, then mix in potatoes, parsnips, carrots, and onion. Add water, stout beer, beef broth, and any unused flour; stir to combine. Bring to a boil.
Reduce the heat to low and simmer until corned beef is very tender and the stew has thickened, 2 to 2 1/2 hours.
Mix cabbage into the stew and simmer until tender, about 15 minutes. Stir in vinegar.
4 green onions, sliced, white parts and tops separated
white pepper to taste
1 1/4 cups hot milk
1 pound leftover corned beef, cut into pieces and warmed
Instructions
Place potatoes into a large saucepan and add water to cover by 1 inch. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until tender, about 20 minutes.
Meanwhile, bring a large pot of salted water to a boil. Stir in cabbage and 2 tablespoons of butter; cover and simmer until the cabbage has softened, 10 to 12 minutes. Drain.
Melt 1/2 cup butter in a skillet over medium heat. Stir in garlic and white parts of green onions. Cook until garlic has softened and mellowed, about 2 minutes.
Drain potatoes and mash with white pepper. Fold in melted butter, milk, cabbage, and corned beef. Sprinkle with green parts of green onions.
Combine corned beef and spice packet contents, water, onion, carrots, celery, and salt together in a large pot or Dutch oven; bring to a simmer, skimming off any foam that rises to the surface.
Cover the pot, reduce heat to low, and simmer until meat is almost fork-tender, about 3 hours. Add potatoes and simmer, uncovered, until potatoes are almost tender, about 30 minutes more.
Place cabbage pieces on top of and around meat, cover the pot, and simmer until cabbage is tender, 20 to 30 minutes more.
Remove meat to a cutting board and let rest 10 to 15 minutes. Cut across the grain and serve in a bowl; ladle vegetables and broth over the top.
Rinse brisket under cold water and place in a large pot. Add enough water to cover roast by 6 inches.
Peel onions and place them in the pot. Bring to a boil; cook for about 30 minutes at a rolling boil. Reduce heat to medium-low, so water is at a gentle boil. Cover and cook for 3 ½ hours.
Remove onions and cut them into wedges. Return them to the pot. Add carrots to the pot, then place cabbage over roast. Place potatoes on top of cabbage. Cover and cook until potatoes are tender, about 30 minutes more. The potatoes should be immersed in the water by now, but if not, keep the lid on so they can steam.
Remove vegetables from the pot and place in a separate serving bowl. Keep corned beef in the pot until ready to slice and serve to prevent it from drying out too quickly.
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