Step 1

In a dutch oven, add the brisket fat side up, peppercorns, garlic powder, onion, bay leaves, and salt. Fill with water to cover everything plus one inch

Step 2

Bring to a boil and cook for 20 minutes, skim off any residue that floats to the topReduce heat to a simmer and cook 2 to 3 hours (you want the meat to pull apart easily)

Step 3

Once the meat is done, add cabbage, potatoes, and carrots into the liquid (make sure everything is covered with liquid)Simmer for an additional 15 minutes or until potatoes are done

Step 4

Stir in butter and parsley and remove from the heat

Step 5

Remove the meat and place on a serving dish, let rest 10-15 minutesRemove the veggies and place in a bowl until the meat has restedServe with the juices from the meat