Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        corned beef brisket -- *
                        water
   6                    onions
   6                    carrots
   6                    parsnips
   3                    potatoes -- 4 oz each
   6      cups          cabbage

Preparation:

Cover meat with cold water in Dutch oven; bring to a boil; drain. Add water to cover; again bring to boil; reduce heat to low. Cover. Cook as until meat is nearly tender (about 3 hours). skimming off as much fat as possible from cooking water; (If you remove meat from broth and refrigerate-or put in freezer, if time short-fat will harden and remove easily 10-15.) Add vegetables; cook until vegetables from water; drain and trim from meat. (about 10-15 minutes). Remove vegetables from water; drain and trim fat from meat.