Corned Beef Brisket

4 pound corned beef brisket
4 medium carrots, peeled
3 medium potatoes, quartered
1/2 small cabbage, quartered
4 small onions, quartered
1 bay leaf
8 black peppercorns
1/2 beef broth and 1/2 water

1. Preheat oven to 325 degrees.
2. Half fill a roasting pan large enough for the brisket and bring it to a boil over high heat on the stove top.
3. Add the beef brisket and boil, removing the foam that surfaces.
4. When foam stops, add the bay leaf, peppercorns and beef broth. Turn off the heat and transfer to the oven.
5. Cook uncovered until a meat thermometer inserted in the center of the brisket reads 140 degrees, about an hour and a half.
6. Remove the brisket from the oven, add the vegetables and return to the oven until the vegetables are tender, about 45
7. nutes.
8. Discard the bay leaf. Serve the brisket on top of the vegetables on a large platter.

Makes 12 servings