3 to 4 lbs. corn beef brisket
4 oz. salt pork (optional)
4 med. potatoes, pared & quartered
6 sm. onions
2 med. rutabagas, pared & cubed
3 med. parsnips, pared & cut in chunks
1 sm. cabbage, cored & cut in wedges

Place corn beef in Dutch oven, cover with water. Add salt pork, bring to boil, reduce heat, simmer 2 1/2 hours or until tender. Remove meat and salt pork. Add vegetables, except cabbage, cover and cook 15 minutes. Add cabbage, cover and cook 15 to 20 minutes. Return meat, heat, then remove to platter. Season with salt and pepper. Serves 6 to 8.