Adapted from House & Garden, January 1965, recipe courtesy chef James A. Beard

1 lb. corned brisket of beef

6 peppercorns
Cold water to cover

½ lb. salt pork *optional

1 parsnip, cubed

3 carrots, peeled and cubed
1 cup cubed rutabaga or turnips

3 small white onions, peeled

3 to 4 medium potatoes, quartered

3-4 wedges green cabbage

Chopped parsley

Melted butter

Place the corned beef in a kettle; add the peppercorns and cold water to cover.  Cover and bring to a boil; lower the heat and simmer 4-5 hours or until the meat is tender, skimming occasionally. Remove meat and keep warm. Add the salt pork (in one piece if using), parsnips, carrots, rutabaga or turnips, onions and potatoes. Simmer 30 minutes. Add cabbage wedges during the last 15 to 20 minutes and cook until just tender. Place the meat on platter and surround with the vegetables. Blend parsley with melted butter and spoon over vegetables. Discard salt pork, but save stock for a pot-au-feu or other stew.

Serves 4 to 5.