Corned Beef and Cabbage

• 1 (4- to 5-pound) corned beef brisket
• 1 teaspoon pickling spices
• 1 head cabbage
• 2 pounds boiling potatoes
• 6 to 8 small carrots (optional)
• Parsnips (optional)
• Turnips (optional)

1. Place the corned beef in a pot that holds at least 5 quarts.
2. Cover completely with cold water.
3. Place over high heat and bring to a simmer.
4. As soon as bubbles start to break on the surface of the water, adjust the heat so the water simmers very, very gently.
5. With a slotted spoon, skim off the scum as it accumulates on the surface.
6. When the scum stops coming to the surface, add the pickling spices.
7. Continue to cook, with bubbles just gently breaking on the surface, for 3 to 4 hours, until fork tender.
8. The meat can be safely held in its water for about 2 hours; reheat gently.
9. Cook the vegetables until fork tender in separate pots of boiling fresh water, or, especially for the cabbage, use some of the water in which the corned beef was cooked.
10. Serve the corned beef sliced, on a platter, surrounded with some of the vegetables or with vegetables in a separate bowl.
11. Serve with mustard and/or horseradish.

corned beef brisket, pickling spices, cabbage, boiling potatoes, carrots

Taken from www.cookstr.com/recipes/corned-beef-and-cabbage (may not work)