Yield: 8 servings
- Red new potatoes, peeled and quartered: 4 Each
- Medium sized turnips, peeled and quartered: 2 Each
- Bay leaf: 1 Each
- Whole cloves: 8 Each
- Peppercorns: 15 Each
- Corned beef brisket or plain beef brisket: 3 1/2 Pounds
- Large carrots, cut into thirds and the thickest pieces quartered lengthwise: 3 Each
- Small head cabbage, cut into fourths: 1 Each
Put the brisket in a 5 or 6 quart Dutch oven and cover with an inch of water. If your corned beef brisket does not come already packed in seasoning, add peppercorns, cloves, and a bay leaf to the pot. Bring to a simmer and then cover, lower the heat until it is barely simmering. Keep at a low simmer for four hours or until the meat is tender (a fork goes through easily).
Remove the meat and set aside, keeping the meat warm. Add the vegetables to the pot. Check the broth for taste. If it is too salty, add a little more water to taste. Raise the temperature and bring the soup to a high simmer. Cook at a high simmer until done, about 15-30 minutes longer, depending on the size of the cut of your vegetables.
Slice the meat in thin slices. Serve in bowls, a few pieces of meat in each, add some of the vegetables and some broth. Serve with horseradish or mustard.