1 3-5 pound corned beef brisket
3 medium onions
3 medium potatoes, peeled
2-3 carrots, peeled
1-2 turnips or parsnips, peeled
1 medium head cabbage, quartered and cored
Rinse the corned beef under cold running water to remove the brine. Place in a large pot with a heavy bottom, cover the meat with cold water. Cut up and add one of the onions. Cover, bring to a boil and then reduce to a simmer, and cook on the burner for about 2 hours or until the meat is fork tender. If it is a large brisket, cook it for a total of 3 hours. In meantime, prepare the vegetables and place them in microwave safe dish. About 15 - 20 minutes before the meat is to be served, place the covered pot of vegetables into the microwave oven and microwave on high for 5 minutes per pound of vegetables. To serve, arrange the sliced meat and vegetables on a platter and drizzle with some of the meat cooking liquids. Garnish with parsley and a good mustard or horseradish sauce. This method leaves the vegetables fresh tasting and not boiled with the salty corned beef mixture. However, if you prefer a more traditional taste, place the vegetables in with the pot of meat during the last 30-35 minutes of cooking.