Savannah Corned Beef Dinner

• 1 (4- to 5-pound) corned beef brisket, trimmed
• 2 bay leaves
• 1 1/2 teaspoons whole cloves
• 1 1/2 teaspoons whole peppercorns
• 1 medium cabbage, cut into wedges
• 6 medium potatoes, peeled and cubed
• 6 medium carrots, scraped and cut in julienne strips
• 4 medium onions, peeled and quartered
• Fresh parsley sprigs (optional)

1. Place brisket in a large Dutch oven; cover with water. Add spices. Bring to a boil and cover; reduce heat, and simmer for 2 1/2 hours or until brisket is tender.
2. Add cabbage; cover and simmer 10 minutes. Add potatoes, carrots, and onions; cover and simmer an additional 20 minutes or until vegetables are tender.
3. Remove brisket to a warm platter; slice thinly across the grain. Remove vegetables from liquid, discarding spices; place on platter with sliced brisket. Garnish with parsley, if desired.

beef brisket, bay leaves, whole cloves, peppercorns, cabbage, potatoes, carrots, onions, parsley sprigs

Taken from www.myrecipes.com/recipe/savannah-corned-beef-dinner (may not work)