4- 5 pounds of Corn brisket of beef
6 large carrots, cut into 3's
2 celery Stalks
2 small onions
6-8 red potatoes
1 teaspoon of dry mustard
Dry or fresh parsley
1 head of cabbage
1/4 teaspoon of pepper
Put the Corn beef into a large pot, add carrots, onions, and mustard than fresh or dry parsley.
Cover the Corn Beef with cold water, and bring to a boil, then simmer covered for 2 hours. Remove the outer leaves of the cabbage then cut into 6 wedges, and add to corn beef pot along with potatoes. Cook for another 1-2 hours or until the meat falls apart and vegetables are soft and tender.
Serve the corned beef in slices, and surround the corn beef with the vegetable and a little of the liquid you cooked the corn beef in.