5 pounds corned brisket of beef
2 parsnips, peeled and cubed
6 large carrots, peeled and cut into 1" pieces
2 rutabagas, peeled and cubed
2 large onions, peeled and cut in half
6 medium potatoes, peeled and cut in quarters
1 large cabbage, cut into 6 wedges
1/2 cup freshly chopped parsley
4 T. butter
Place brisket and packet of spices in large stockpot and cover with cold water. Bring to a boil, cover, and simmer on low heat for 4 hours, checking to make sure the beef is always submerged in water, adding more as needed.
One hour before serving, add the parsnips, carrots, rutabagas, onions and potatoes. Cover and simmer for 30 minutes. Add the cabbage; simmer another 30 minutes. Remove meat from pot, slice thin across the grain and serve with drained vegetables around the side. Sprinkle with parsley and top vegetables with dollops of butter. Serve with horseradish, mustard and coarse ground pepper. Serves 6.