Recipe(tried): Verla, and all others , corned beef

This is cooking right now:

CORNED BEEF AND CABBAGE

3 TO 4 pounds corned-beef brisket
About 6 peppercorns
8 small onions (for 2 of us, I used 2 large quartered onions)
8 medium carrots, sliced
4 potatoes, pared and quartered
1 green cabbage, cut into wedges
caraway seeds

Place brisket in large kettle, cover with cold water. Cover tightly, simmer 3
1/2 hours or until tender. Skim fat from liquid. Add onions, carrots and
potatoes. Sprinkle with caraway seed. Cover, simmer 20 minutes. Remove meat
to warm platter. Add cabbage, simmer uncovered 10 to 15 minutes longer until
vegetables are tender.
Carve meat, cut thin diagonal slices across the grain at a slanting angle.

Serves 8