1 corned beef brisket
1 large head cabbage (preferably savoy)
8 peppercorns
6 cloves garlic, whole peeled
4-5 parsnips
1-2 turnips
2 bay leaves
1 pound carrots, peeled and cut into circles leave two whole
6 large potatoes lrg dice
6 stalk celery, cut, 3 whole
1 large bunch of thyme
1/4 tsp of each ground black pepper & salt,

Instructions

Wash brisket. Make small slits in the meat and insert garlic and thyme.

Place the meat into a stockpot (at least 8 quarts). Cover the meat with water. Add bay leaves, peppercorns, 2 whole carrots and 3 celery stalks. Bring to a boil, skim off foam and reduce heat to a simmer. Simmer 2-3 hours, or until meat is nearly tender.

Meanwhile, prepare vegetables. Quarter the cabbage, peel potatoes and dice, carrots, turnips and parsnips cut in circles. During last half hour, add remaining vegetables and cook until tender. Drain and serve with whole grain mustard