1 (3-4 lb.) corned beef brisket
4 med. potatoes, peeled
4 med. carrots
8 sm. onions
3 med. parsnips, peeled & cut into chunks
2 med. rutabaga, peeled & cut into chunks
1 sm. cabbage, cored

Place meat in a Dutch oven; add juices and spices from package, if desired. Add water to cover meat. Bring to boiling, reduce heat and simmer, covered, about 2 hours or until meat is almost tender. Quarter potatoes and carrots add to pan with onions, parsnips and rutabagas. Cover; return to boiling. Reduce heat and simmer 15 minutes, cut cabbage into wedges; add to pan. Cover; cook 15 to 20 minutes more or until meat and vegetables are tender. Transfer meat and vegetables to a platter. Season with salt and pepper. Serves 8.