Traditional Boiled Dinner

• 1 corned beef brisket with spice packet (3 pounds)
• 1 teaspoon whole black peppercorns
• 2 bay leaves
• 2 medium potatoes, peeled and quartered
• 3 medium carrots, quartered
• 1 medium onion, cut into 6 wedges
• 1 small head green cabbage, cut into 6 wedges
• Prepared horseradish or mustard, optional

1. Place the brisket and contents of spice packet in a Dutch oven. Add the peppercorns, bay leaves and enough water to cover; bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is almost tender.
2. Add potatoes, carrots and onion; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add cabbage, cover and simmer for 15-20 minutes or until tender. Discard bay leaves and peppercorns. Thinly slice meat; serve with vegetables and horseradish or mustard if desired.

packet, whole black peppercorns, bay leaves, potatoes, carrots, onion, green cabbage, horseradish

Taken from www.tasteofhome.com/recipes/traditional-boiled-dinner/ (may not work)