Add prepared potatoes, carrots and brussels sprouts to medium saucepan and add chicken broth.
Bring broth to a boil and steam vegetables for 20 minutes or until potatoes are cooked and can be pierced with a fork. Set aside.
In large skillet prepare corned beef according package directions.
When meat is finished cooking add vegetables with chicken broth to skillet and top with butter, bring to slow simmer until butter is completely melted.
Top with chopped parsley.