New England Boiled Dinner

Ingredients

• 2- to 2 1/2-pound corned beef brisket
• 1 teaspoon whole black peppers
• 2 bay leaves
• 2 medium potatoes, peeled and quartered
• 3 medium carrots, quartered
• 2 medium parsnips or 1 medium rutabaga, peeled and cut into chunks
• 1 medium onion, cut into 6 wedges
• 1 small cabbage, cut into 6 wedges

Instructions

1. Trim fat from meat. Place in a Dutch oven; add juices and spices from package. Add water to cover meat. Add peppers and bay leaves. (If your brisket comes with an additional packet of spices, add it and omit the peppercorns and bay leaves.) Bring to boiling; reduce heat. Cover and simmer about 2 hours or till almost tender.
2. Add potatoes, carrots, parsnips, and onion. Return to boiling; reduce heat. Cover and simmer 10 minutes. Add cabbage. Cover; cook for 15 to 20 minutes more or till tender. Discard bay leaves. Remove meat and vegetables. Slice meat across the grain. Season to taste. If desired, serve with prepared horseradish or mustard.
3. Corned Beef and Cabbage: Prepare as above, except omit the potatoes, the carrots, and the parsnips.