6 pounds brisket or rump roast corned beef
1 clove garlic, peeled and chopped
6 whole peppercorns
6 carrots, peeled and cut into pieces
3 yellow turnips cut into pieces
4 parsnips
8 small onions, peeled
6 potatoes, cut in half
1 head green cabbage, quartered
In a large pot, place corned beef, water to cover, peppercorns and garlic and cook on medium-low heat for 4 1/2 hours, or until tender. Remove meat from pot and set aside. Add vegetables to pot and turn heat up to medium. Cook vegetables until tender, about 30 minutes. Return meat to pot with vegetables. Cover and heat through. Serve with prepared horseradish sauce.
