This meal-in-a-pot is actually simmered, not boiled, which produces fork-tender results. Warm pumpernickel bread, whole-grain mustard, and pickled beets make great accompaniments.
7 thyme sprigs
1 bunch fresh parsley stems
1 bay leaf
1 (3-pound) cured corned beef brisket, trimmed
2 quarts water
18 small shallots or spring onions
3 carrots, cut crosswise into 2-inch pieces
1 (2-pound) green cabbage, cored and cut into 8 wedges
1 pound turnips or celery root, halved crosswise
Place first 3 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.
Place brisket in an 8-quart stockpot; cover with 2 quarts water. Bring to a simmer; cover, reduce heat, and simmer 1 hour. Add onions/shallots, carrots, and cheesecloth bag; cover and simmer 30 minutes. Add cabbage and turnips/celery root, cover and cook 30 minutes or until vegetables are tender. Remove vegetables and brisket from pan; cut brisket across grain into thin slices. Discard cheesecloth bag and half of cooking liquid.
Yield 8 servings. (serving size: about 2 oz of brisket, 1 cabbage wedge, about ⅔ cup vegetables, and about ⅓ cooking liquid)