2 1/2 lb. corned beef
3 carrots, quartered
6 med. beets
1 med. head cabbage, cut into wedges
6 med. potatoes
12 sm. onions

Place corned beef in Dutch oven, cover with water. Bring to boil. Simmer about 1 hour per pound. Cook beets separately. Remove skin and set aside.

When corned beef is tender, remove to platter. Cook carrots, potatoes and onions in liquid used to simmer corned beef. Add cabbage last 15 minutes of cooking. Reheat meat in liquid. Remove meat and vegetables. Slice meat thin, diagonally across grain. Arrange all on platter including beets. Serves 6.