Corned beef brisket, buy 1 to serve 1/3 to 1/2 lb. per person
White potatoes, washed - if new potatoes & can eat skins; peeled - if old potatoes, then quartered (use 1 to 2 potatoes per person depending on size of potatoes)
Carrots, washed or peeled, cut into thirds or quarters
Head of cabbage, quartered

Cook beef brisket following directions on package. Use a large pot, as the whole meal is cooked in one pot. While the meat is cooking, prepare vegetables. Add carrots and potatoes to beef. If you have a steamer, put it into pot and place cabbage on it. Cook over medium to low heat until all vegetables are done. Serve on a large tray, is also pretty as your center piece. Mustard as a condiment. Cornbread goes great.