INGREDIENTS
2
lbs lean corned beef brisket, all fat trimmed off
1 cup
frozen pearl onions
2
medium carrots, peeled and cut into chunks
2
medium parsnips, peeled and cut into chunks
1
small head cabbage, cut into 6 wedges
1/4 cup
chopped fresh parsley
2
bay leaves
1/8 tsp
whole peppercorns