1 (4 lb.) corned beef brisket
Water to cover brisket
6 onions
6 carrots
6 parsnips, scraped
3 peeled and halved potatoes
1 head cabbage

Cover brisket with cold water in Dutch oven and bring to a boil. Drain. Add water to cover and again bring to boil; reduce heat to low and cover. Cook until nearly tender (about 3 hours), skimming off as much fat as possible from cooking water. Add vegetables. Cook until vegetables are done (about 10-15 minutes). Remove fat and vegetables from water; drain vegetables and trim fat from meat.