6 to 8 LB Gray Corned Beef Brisket 1 Onion, Celery and Carrot Trimmings 4 TBS. Pickling Spice 4 Each Whole Garlic 1 Med. Head Cabbage (Remove outer leaves and slice into 8 wedges) 8 Med. Carrots (peeled and Sliced) 2 Lg. Yellow Turnip (Peeled and Cubed) 16 Each Red Bliss Potatoes (Cut and Cubed) 8 Each Parsley Stems water as needed
	1) Place the brisket in a large pot and cover with water. Add vegetable trimmings, parsley, garlic and pickling spice. 2) Cover and place on a med-high heat until the pot boils. Reduce to a simmer for 2 to 3 hours until tender. Check the meat by inserting a fork. Fork should be inserted and withdrawn with ease. DO NOT OVERCOOK. 3) Remove the meat from the pot and strain the cooking liquid and reserve. 4) Use the cooking liquid to blanch the remaining vegetables, separately. (DO NOT OVERCOOK VEGETABLES 5) Slice brisket diagonally across the gain holding the carving knife at a 45 degree angle. Because the grain runs in different directions, turn the piece of meat to assure cutting across the gain. Re-Heat in Corned Beef Stock.