5 lbs. corned beef rinsed in boiling water
4 peppercorns
6 sm. beets, unpeeled
6 whole carrots, unpeeled
1 sm. cabbage, quartered
8 med. potatoes
1 rutabaga, cut in 8 pieces

Place meat in kettle with peppercorns. Cover with cold water. Simmer 3 1/2 to 4 hours, until meat is tender. During the last hour of cooking, remove peppercorns and add rutabaga and carrots. Cook the beets separately. In the last half hour, add cabbage and potatoes. When all is ready to serve, remove skin from beets. Arrange meat on platter, surrounded by vegetables. Serve with mustard, horseradish sauce, pickles and a pepper mill. Serves 8.