Corned Beef & Cabbage

Directions

Wash brisket.

Make small X slits in the meat and insert garlic and cloves pieces.

Place the meat into a stockpot (at least 8 quarts).

Cover the meat with water.

Add bay leaves, peppercorns, Old Bay seasoning, 2 carrots and sliced celery.

Bring to a boil, skim off foam and reduce heat to a simmer.

Simmer 2 to 3 hours, or until meat is nearly tender.

Meanwhile, prepare vegetables.

Quarter the cabbage, peel potatoes, carrots, turnips and parsnips.

Slice vegetables into 2 inch chunks.

During last half hour, add remaining vegetables and cook until tender.

Drain and serve with yellow mustard.