1 piece corned beef brisket, 3 to 4 lbs.
1 onion, quartered
1 carrot, sliced
1 stalk celery, chopped
1 bay leaf
12 whole peppercorns
8 med. potatoes
8 sm. onions, whole
4 med. carrots, quartered
6 to 8 wedges of cabbage

Rinse the corned beef in cold water and cover with warm water in a large saucepan. Add everything except potatoes. Bring to a boil then simmer for 45 minutes. Add potatoes and simmer another 45 to 60 minutes. Serve with cornbread muffins. Serves 6 to 8.