Ingredients
4 pound corned beef brisket
3 carrots, cut into chunks
4 onions, chopped
1 cabbage, cut into 6 wedges
1 bay leaf
1 large spring of fresh thyme
Salt and pepper

Directions
1. Place the corned beef into a large pot with water, carrots, onions, and herbs.
2. Bring to a boil; lower heat and simmer for 1 hour.
3. Add cabbage to the pot. Cook for 1-2 hours.
4. Serve the corned beef cut into slices, surrounded by the vegetables. Serve with potatoes, mustard and horseradish sauce.