• 1 (5 lb) corned brisket of beef
• 6  peppercorns
• 1/2 pound salt pork in 1 piece
• 3  parsnips, cubed
• 6  carrots, cubed
• 2 cup rutabaga, or 6 small white turnips, peeled & cubed
• 8 small white onions, peeled
• 6 medium potatoes, quartered
• 1 medium green cabbage, quartered  
• 1/4 cup butter
• Chopped parsley

Method

Put corned beef in a large pot.  Sprinkle on peppercorns and add cold water to cover.   Bring to a boil.  When boiling, lower heat and simmer 4 to 5 hours or until the meat is  tender.  Skim from time to time.  Remove meat and keep in warm place.  Discard salt pork.

Add salt pork , parsnips, carrots, rutabaga or turnips, onions and potatoes. Simmer for 30 minutes. Add cabbage wedges during the last 15 or 20 minutes.  Simmer until cabbage is tender.

While in the last stage of simmering, in a small pan, melt butter and stir in parsley. 

Remove veggies with a slotted spoon, draining well as you work.  Put meat on platter and surround with the vegetables. Pour parsley butter over the vegetables 

Serves: 8

Contributor: Pat Ciesla

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