Ingredients

4 lb. corned beef round
water
6 onions
6 carrots
6 parsnips
3 potatoes, 4 oz. each
6 C. cabbage

Cooking Instructions

Cover meat with cold water in Dutch oven. Bring to a boil, and drain. Add water to cover. Again, bring to boil. Reduce heat to low. Cover and cook until meat is nearly tender, about 3 hours, skimming off as much fat as possible from cooking water. Add vegetables and cook until done, about 10 to 15 minutes. Drain and remove from meat. Drain and trim fat from meat.
 
 
 "All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)