5-6 lbs. beef brisket, corned
Cold water
1 sprig thyme
1 sprig parsley
1 onion stuck with cloves
2 onions
Pepper
1 whole carrot
1 1/2 lbs. carrots, peeled and quartered
Sm. potatoes, peeled
Turnip, peeled and sliced
Sm. beets, unpeeled
1 head cabbage, quartered

Cut brisket in large pot and cover with cold water. Add thyme, parsley, onions, pepper and carrot. Bring to a slow boil with lid off. Skim as necessary. Cover and simmer gently for 3 hours.

One half hour before finishing, add additional carrots. potatoes, turnip. Fifteen minutes later, add cabbage. Cook beets and peel. Serve with mustard horseradish sauce and pickles. A jar of pickled beets may be substituted if fresh ones are not available. Cook separately.