3 lb. corned beef brisket
1 bay leaf
1 tsp. peppercorns
6 potatoes, pared and quartered
6 carrots, halved lengthwise
1 head cabbage, cut into 6 wedges

Place brisket in Dutch oven, cover with cold water. Add bay leaf and peppercorns, cover tightly and bring to a boil, then let simmer 3 to 4 hours until tender. Add potatoes and carrots and cover, cook 20 to 30 more minutes until done, remove brisket and keep warm. Add cabbage to liquid and cook 10 to 15 minutes until limp.

NOTE: While brisket is cooking, occasionally skim off fat. Add more water if necessary.