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