Slow Roast the Corned Beef

1. Preheat oven to 350º
2. In a casserole or oven-proof pan large enough to hold corned beef, aromatic vegetables and water, place corned beef and top with carrots, celery and onions
3. Add enough cold water to completely cover the corned beef and vegetables
4. Cover and put in a 350º oven for 3-4 hours
5. Remove from oven, remove from pan, and set aside.  Discard aromatic vegetables but reserve the cooking liquid to cook Vegetables for Serving

Prepare Parsley Sauce

1. Heat a saucepan over medium heat and add 4 tbsp of butter
2. Once the butter starts to melt, add ¼ diced white onions, ¼ cup sliced leeks.  Whisk together and cook for 3-5 minutes
3. Whisk in ¼ cup of flour and 4 cups milk, 1 bunch of parley stems and 3 bay leaves
4. Cook on low/medium heat for 35-40 minutes until creamy (sauce should coat the back of a spoon), whisking and checking to keep from burning
5. Strain to remove vegetables, parsley stems and bay leaves and set aside

Prepare Vegetables for Serving

1. In a saucepan, over medium heat add reserved cooking liquid from the corned beef
2. Add 1 cabbage wedge per serving and simmer for 10-15 minutes until tender
3. Add ½ lb quartered red potatoes per serving, 1 chopped medium carrot per serving and 1 chopped medium parsnip per serving
4. Cook another 5-7 minutes until vegetables are tender
5. Reheat portion size of corned beef in cooking liquid/vegetable saucepan for 2-3 minutes

Finish the Parsley Sauce

1. In a saute pan over medium heat, warm the parsley sauce and season with salt to taste
2. Whisk in ⅓ cup chopped fresh parsley
3. Season with a pinch of white pepper and whisk to combine all ingredient

Plate & Serve

1. Arrange carrots, potatoes, parsnips and carrots on a plate
2. Top with corned beef and generously finish with parlsey butter