2 lb. corned beef
Cold water
6 carrots, thickly sliced
2 onions, sliced
1 med. head green cabbage, cut in wedges
4-6 potatoes, peeled & cut in half
Salt & pepper

Place corned beef in large pot and cover with cold water. Bring to a boil. Cover and simmer gently for 1 1/2 hours. Skim any fat off the top. Add the vegetables and cook 30 minutes more until tender. Slice the beef and serve on a platter surrounded by the vegetables.