4 lbs. corned beef brisket
6 med. potatoes
1 rutabaga
6 med. carrots
6 med. parsnips
6 onions (optional)
1 sm. cabbage
1 sm. can beets

Cover meat with cold water. Bring to boil, then lower heat and allow meat to simmer for 3 hours or until tender.

About 1 hour before meat is done, skim excess fat. Add peeled and cut rutabaga, carrots and potatoes. Continue cooking and add cabbage and parsnip during last 20 minutes of cooking. Continue cooking until all is tender. Cook beets separately. Onions may be added to vegetables if desired. Serve sliced meat on platter with vegetables.