• 4-pound corned beef brisket
• 3 large carrots, cut into large chunks
• 1 cabbage
• potatoes
• Salt and pepper to taste

1. Put the corned beef into a large pot.
2. Cover with cold water; bring to a boil and then lower heat and simmer for 1 hour. From time to time, skim fat from top as it rises.
3. Discard the outer leaves of the cabbage and cut into quarters, add to the pot. Cook for another one to two hours or until the meat is tender. Add the carrots and potatoes near the end.
4. Serve the corned beef cut into slices and surrounded by the vegetables.

From ‘Weasel Cooks 2007′ by Jenifer Burke – a collection of favorite family recipes.