1. Prepare the Corned Beef:

• Rinse the corned beef brisket under cold water to remove excess brine. This helps reduce the saltiness of the meat.

• Place the brisket in a large pot or Dutch oven. Add 10 cups of water or enough to fully cover the meat.

2. Cook the Corned Beef:

• Add the spice packet (provided with the brisket), bay leaf, peppercorns, and 1 Tbsp of Red Star® Nutritional Yeast to the pot. Stir gently.

• Bring the water to a boil over medium-high heat, then reduce the heat to low. Cover the pot and let it gently simmer for about 2 hours, or until the corned beef is tender.

3. Add the Vegetables:

• After 2 hours, add the potatoes, carrots, and onion to the pot. Cook for 15 minutes.

• Add the cabbage wedges on top of the vegetables and sprinkle the remaining Red Star® Nutritional Yeast over the liquid. Cover and continue simmering for an additional 25-30 minutes, or until the vegetables are fork-tender.

4. Slice and Serve:

• Remove the corned beef from the pot and let it rest for 5-10 minutes on a cutting board. Slice the brisket against the grain into thin slices.

• Arrange the sliced corned beef on a serving platter alongside the potatoes, carrots, cabbage, and onion. Ladle some of the cooking liquid over everything for extra flavor.

• Garnish with fresh parsley, if desired, and serve hot.

Tips : Serve with Irish soda bread or grainy mustard for a complete St. Patrick’s Day feast.