“A hearty New England favorite.”
1 (3 1/2 lb)corned beef brisket
4 mediumpotatoes, peeled and quartered
3 mediumcarrots, peeled and quartered
3 mediumparsnips, peeled and chunked
2 mediumrutabagas, peeled and cut in small chunks
2 bay leaves
1 smallcabbage, cut in wedges
Place meat in dutch oven.
Add spices from pkg if desired.
Add bay leaves and peppercorns.
Add water to cover meat.
Bring to a boil, reduce heat and simmer, covered 2 hours.
Add all vegetables EXCEPT cabbage.
Cover, return to boiling.
Reduce heat and simmer 15 minutes.
Cover; cook for 20 minutes more.
Season with salt and pepper.
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