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Place the corned beef in a kettle, add the peppercorns
and cold
water, cover, bring to a boil and simmer 4-5 hours
or until the meat
is tender, skimming occasionally. Remove meat and
keep in warm place.
Add the salt pork (in one piece), parsnips, carrots,
rutabaga or
turnips, onions and potatoes. Cook 30 minutes.
Add cabbage wedges
during the last 10 or 15 minutes and cook just
until tender. Place
the meat on platter and surround with the vegetables.
Blend parsley
with melted butter and spoon over vegetables. Discard
salt pork, but
save stock for a pot-au-feu or other stew.
