2.5 kg corned brisket of beef 5 lb
6 peppercorns
cold water to cover
3 parsnips, cubed
6 carrots, scraped & cubed
500 ml turnips, cubed 2 cups
8 small white onions, peeled
6 potatoes, quartered
4 – 6 green cabbage, wedges
parsley, chopped
melted butter
In a large pot; place beef in a pot, add peppercorns and cold water, cover and bring to a boil and simmer 4 to 5 hours or until the meat is tender. Remove meat and keep in a warm place. Add parsnips, carrots, turnips, onions and potatoes; cooking 30 minutes. Add cabbage wedges during the last 10 or 15 minutes and cook just until tender. Place meat on a platter and surround with vegetables. Blend parsley with melted butter and spoon over vegetables.
Serves 8