New England Style Corned Beef

3 lb Fresh uncooked corned beef brisket; - (to 4 lbs)
Water
2 tb Black peppercorns
6 Carrots; peeled, and thickly sliced
2 lg Turnips; peeled, quartered
12 sm White onions; peeled, with root end left intact
16 sm New potatoes; scrubbed
1 sm Cabbage head; outer leaves removed; quartered

Place beef in large pot and cover with water. Add peppercorns. Bring to a boil, reduce heat, and simmer for 3 1/2 to 4 hours, until fork tender and meat easily releases when pierced. Add vegetables to simmering pot, in stages, during final hour of cooking time: Add onions with one hour of cooking time remaining; carrots and turnips with 45 minutes remaining; cabbage with 30 minutes remaining; and potatoes with 20 minutes remaining. Serve with mustard, pickles, and country rye bread. This recipe yields 8 servings.

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