(Makes: 6 to 8 Servings)
3 lb Lean corned beef; rolled and tied
1/2 ts Black peppercorns
Thoroughly rinse the corned beef under cold running water to remove surface salt.
Place it in a 6-quart casserole. Add enough water to cover by an inch, and add bay leaf, peppercorns and onion.
Bring to a boil over high heat, skimming off the foam and grayish matter as it rises to the surface.
Cook for 2 1/2 to 3 hours or until the corned beef is tender when pierced with a fork.
To reheat store-bought corned beef wrap corned beef in foil and heat for
about half an hour in a 325 degree oven until heated through.
To serve, drain meat, cut it into slices and set slices on a platter.
Surround meat with cooked potatoes, carrots and cabbage. Season vegetables
with coarse salt and pepper. Garnish potatoes and carrots with parsley.
Serve with accompaniments or Horseradish Sauce.