Bring to a boil, reduce heat and cover. Simmer 45-50 minutes per pound (until meat is fork tender). Approximately 2 1/2 -3 1/2 hours.
Once tender, remove meat from the pot and cover (reserve the cooking liquid, this will flavor your vegetables). Place corned beef in a 250°F oven to keep warm.
Bring the corned beef water back up to a boil. Add in vegetables and cook an additional 20-30 minutes or until tender.
Place vegetables in a large bowl and toss with butter. Add parsley to taste.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)