1 corned beef brisket (6-7 lbs.)
2 oz. salt pork
6 peppercorns
1 rib celery
10 sm. potatoes, peeled
10 whole sm. onions
10 carrots, cut into pieces
1 lg. head cabbage, cut into wedges or 2 pkgs. (10 oz. each) Brussel sprouts

In Dutch oven cover brisket with cold water. Bring to a boil; add salt pork, peppercorns and celery. Simmer 3 to 4 hours until fork tender. Add potatoes, onions, and carrots to broth and cook until tender. About 20 minutes before serving, add cabbage or Brussel sprouts and cook until crisp-tender (allow 15 minutes for Brussel sprouts). Serve brisket on a platter garnished with vegetables. Serves 8.