Ingredients:
1 (2 -2 1/2 lb) corned beef brisket
1 teaspoon whole black peppercorns
2 bay leaves
3 medium carrots, quartered lengthwise
2 medium parsnips, peeled and cut into chunks
1 medium rutabagas, peeled and cut into chunks
2 medium red onions, cut into wedges
10 -12 new potatoes ( 1 pound)
1 small cabbage, cut into 6 wedges ( 1 pound)
Directions:
Trim fat from meat.
Place in a 6-to 8-quart pot; add juices and spices from package of beef. Add enough water to cover meat. If no spice packet, add pepper and bay leaves. Bring to boiling; reduce heat. Simmer, covered, about 2 hours or until meat is almost tender.
Add carrots, parsnips, rutabaga, and onions to meat. Return to boiling; reduce heat. Simmer, covered, for 10 minutes.
Scrub potatoes; halve or quarter. Add potatoes and cabbage to pot. Cover and cook 20 minutes more or until vegetables and meat are tender.
Discard bay leaves, if used.
Remove meat from pot. Thinly slice meat across the grain.
Transfer meat and vegetables to a serving platter.
Servings: 6
Time preparation: 15 min.
Time total: 165 min.