Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  5             Pounds  corned brisket of beef
  6                     peppercorns
                        Cold water to cover
     1/2         Pound  salt pork
  3                     parsnips -- cubed
  6                     carrots -- scraped and cubed
  2               Cups  cubed rutabaga -- or 6 small white
                        turnips, peeled
  8              Small  white onions -- peeled
  6             Medium  potatoes -- quartered
  6             Wedges  green cabbage
                        Chopped parsley
                        Melted butter

Preparation:

Place the corned beef in a kettle, add the peppercorns and cold water, cover, bring to a boil and simmer 4-5 hours or until the meat is tender, skimming occasionally. Remove meat and keep in warm place. Add the salt pork (in one piece), parsnips, carrots, rutabaga or turnips, onions and potatoes. Cook 30 minutes. Add cabbage wedges during the last 10 or 15 minutes and cook just until tender. Place the meat on platter and surround with the vegetables. Blend parsley with melted butter and spoon over vegetables. Discard salt pork, but save stock for a pot-au-feu or other stew.

Nutritional Information:

3308 Calories (kcal); 188g Total Fat; (49% calories from fat); 49g Protein; 374g Carbohydrate; 195mg Cholesterol; 3522mg Sodium