1 Corned Beef Brisket (about 5 lb)
2 Medium Onion, peeled and quartered
4 Black Peppercorns
1 Bay Leaf
1/2 Teaspon Rosemary, crushed
1 Quart Water
6 Medium Potatoes, peeled and quartered
6 Medium Carrots, peeled and cut into 2" pieces
6 Parsnips, peeled and cut into 2" pieces
1 Cup Celery, cut into 2" pieces
1 Medium Head Green Cabbage, cut into 8 wedges

Place beef in large Dutch oven with tight-fitting lid. Add onion, peppercorns, bay leaf, rosemary and water. Bring to a boil; simmer covered for 3-1/2 hours or until meat is fork tender.

Add potatoes, carrots, parsnips and celery to Dutch oven. Place cabbage on top of meat. Cover and cook for 1 hour or until vegetables are tender.

Remove vegetables and meat to large platter. Serve with mustard or horseradish.

Yield: 12 servings