6 small yellow onions, sliced in wedges
5 medium Yukon gold potatoes, sliced in wedges
6 small carrots, halved lengthwise
6 small parsnips, peeled and quartered
1 medium turnip, peeled and quartered
1 medium cabbage, cut into wedges
3 lbs Cleaver’s house made corned beef
Remove all packaging and place corned beef in an uncovered 4-quart pot. Add spice pouch and enough cold water to cover the beef. Bring water to a boil over high heat. Cover pot, reduce heat and simmer 2 1/2 to 3 hours until tender and internal temperature reaches 160 degrees. Cooking times will vary depending on the size of the brisket. Add the vegetables during the last hour of cooking. Slice and serve hot.