4-6 lbs. brisket of beef
1 qt. beer or ale
6 peppercorns
Sm. onions
Carrots
Wedges of green cabbage
1/2 tsp. thyme
2 bay leaves
Sm. white potatoes, peeled

Simmer the corned beef in the liquor or ale and seasoning over a low heat for 4 hours or longer until meat is very tender. During the last half hour of cooking time, add vegetables. Continue until vegetables are done. Yield: 8 servings.