Bay leaves
4 lb. Sinai Kosher pickled brisket
6 carrots, cut into quarters
2 med. onions, quartered
8 med. potatoes, cut into quarters
1 med. head of cabbage, shredded

Place brisket in a large pot; cover with cold water, cover pot. Cook for 3 1/2 hours. Remove corn beef from pan, wrap in aluminum foil and refrigerate. Save liquid in refrigerator until next day. Remove chilled liquid, remove fat from top. Place in a large pot. Add the vegetables and cook 40 minutes or until all vegetables are tender. While the vegetables are cooking, slice meat, put back in aluminum foil and heat in the oven. Place the meat on a platter, surrounded by vegetables. Serves 6 to 8.