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.
 
 
"But solid food is for the mature, who because of practice have their senses trained to discern good and evil." (Hebrews 5:14)