Prep: 15-20 mins. Cooking: 3 hrs. Serves 8-10.
- 1 (4-lb) corned beef brisket
- 4 cups water
- 6 medium potatoes
- 6 medium carrots, scraped and quartered
- 6 small onions
- 1 small turnip, cubed
- 1 small head cabbage, cut into wedges
- 1/2 tsp pepper
Place brisket in a large Dutch oven; add water, and bring to a boil. Cover, reduce heat, and simmer 2 hours. Add potatoes and next 3 ingredients; cover and cook 30 more minutes. Add cabbage and pepper; cover and cook 30 minutes more. Serve with cornbread, if desired.