Ingredients

• 3 to 4 pounds fresh uncooked corned beef brisket
• Water
• 2 tablespoons black peppercorns
• 6 carrots, peeled, thickly sliced
• 2 large turnips, peeled and quartered
• 12 small white onions, peeled with root end left intact
• 16 small new potatoes, scrubbed
• 1 small cabbage head, outer leaves removed, quartered

Instructions

1. Place beef in large pot and cover with water. Add peppercorns. Bring to a boil, reduce heat, and simmer for 3 1/2 to 4 hours, until fork tender and meat easily releases when pierced. Add vegetables to simmering pot, in stages, during final hour of cooking time: Add onions with one hour of cooking time remaining; carrots and turnips with 45 minutes remaining; cabbage with 30 minutes remaining; and potatoes with 20 minutes remaining. Serve with mustard, pickles, and country rye bread.;