Serves 4 - 6
4 – 6 pound corned beef brisket (red, not grey)
1 tablespoon pickling spice (usually comes in corned beef package)
1 teaspoon fresh cracked black pepper
6 white potatoes, peeled
6 – 8 carrots peeled and cut in half (halve big pieces once more)
1 small head of cabbage, cut into quarters and cored
Rinse corned beef off under cold water and place in Dutch oven. Fill pan with water until corned beef is almost covered. Add pickling spice and pepper to water and bring to boil. Turn down to low heat and simmer for 2 1/2 hours. Remove corned beef from cooking liquid and place in dark enamel roasting pan. Bake at 350 for 1 hour. In the meantime, prepare the vegetables and add to cooking liquid. Simmer for 30 minutes or until tender. Slice corned beef and serve with veggies on a platter.
