Source: The following recipe was adapted for Cinnamon Hearts from a recipe submitted by Toby O'Brien. It was contributed by Marilyn Helton.

Classic dish of thin slices of corned beef sauteed with fresh cabbage.

Servings

2.25 lb Beef, brisket, whole, lean, raw
3 quart water , boiling
0.25 cup sugar
3 bay leaves
1 large garlic cloves
3 Turnips, fresh, medium , peeled and thickly sliced (yellow)
1 cup fresh sliced parsnip , scraped & thickly sliced
1 Cabbage, fresh, head, small, 4.5"

1 Wash the corned beef in cold water and soak it for 30 minutes, if it is very salty.
2 Place beef in a 5 quart pot or Dutch oven, and add boiling water. Add the sugar, bay leaves, and garlic. Cover and simmer for 2 to 2-1/2 hours or until meat is tender.
3 Peel the turnips and parsnips and add to the meat. Cook for about 15 minutes, or until tender to the fork.
4 Core the cabbage and cut into 6 wedges. Place in a separate cooking pot.
5 Dip 2 cups of the corned beef cooking liquor from the pot and combine with enough water just to cover the cabbage. Cook cabbage over medium heat just until tender, about 15 minutes.
6 Remove brisket to a serving platter, slice thinly across the grain.
7 Drain vegetables, discarding bay leaves, and serve with brisket.

You may substitute carrots for the more traditional turnips and parsnips.