- 1 corned beef roast (about 5 pounds)
- 2 onions, peeled
- 6 potatoes, quartered
- 10 carrots, cut into one-inch pieces
- 1/2 to 1 head cabbage, wedged
- Place beef in large pot and cover with water by 6 inches. Add seasoning packet to water. Top with onions.
- Boil hard for 30 minutes; simmer for 3½ hours.
- Remove onions and cut into wedges. Add all vegetables, with cabbage on top.
- Cook 30-60 minutes.