2 lb. corn beef
3 carrots
6 sm. parsnips
6 med. potatoes
6 sm. onions
1/2 med. size head of cabbage
Salt to taste

Cover corned beef with cold water and heat to boiling. Reduce heat, cover pot and simmer until beef is tender, 2-2 1/2 hours. Meanwhile scrape carrots and parsnips and split in half lengthwise. Peel potatoes and cut in halves, peel onions and cut cabbage in wedges, after removing outer leaves. Add vegetables to the pot and cook about 30 minutes or until vegetables are tender. Add salt if needed.