Ingredients
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1 (2 -2 1/2 lb) corned beef brisket
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1 teaspoon whole black peppercorn
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2 bay leaves
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3 medium carrots, quartered lengthwise
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2 medium parsnips, peeled and cut into chunks
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1 medium rutabaga, peeled and cut into chunks
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10 -12 new potatoes (1 pound)
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1 small cabbage, cut into 6 wedges (1 pound)
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2 medium red onions, cut into wedges
Instructions
- 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.