Corned beef dinner with rutabagas, carrots, onions, potatoes, and cabbage.

INGREDIENTS:

* 1 corned beef brisket, about 4 pounds
* 1 small bay leaf
* 6 peppercorns
* 2 to 3 rutabagas, cut in chunks
* 1 pound carrots, or about 8 to 10, trimmed, scraped, and left whole
* 12 small whole onions, peeled
* 6 medium potatoes, peeled
* 1 medium head of cabbage, cut in wedges

PREPARATION:
Place meat in a deep stock pot or kettle; cover with water. Add bay leaf and peppercorns. Bring to a boil; skim off foam. Reduce heat, cover, and simmer for 3 hours. Add vegetables; simmer for about 45 minutes longer, or until vegetables and meat are tender.
Corned beef dinner serves 8 to 10

If you really don't care for rutabagas just leave them out

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