Corned Beef & Cabbage

1 4-pound corned beef brisket
3 large carrots, cut into large chunks
4 onions, chopped
1 large sprig of fresh thyme
3 sprigs of fresh parsley
1 head of cabbage
Pepper, to taste

Place the first five ingredients in a Dutch oven. Add cold water to
cover. Bring water to a boil, lower heat and simmer, covered, for two
hours. Occasionally skim any fat that rises to the surface during
simmering. Quarter the cabbage and add to the pot. Cook for another hour -
or until the meat and vegetables are tender. Adjust seasonings. Slice the
corned beef and serve with the vegetables. This dish goes well with boiled
red potatoes and a hearty English mustard or horseradish sauce.

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