New England Boil

Serve with Irish beer, and soda bread with butter
(From Chef Paul Prudhomme's Seasoned America)
Seasoning mix 1
2 t salt
1 t white pepper
1 t onion powder
1 t garlic powder
1/2 t black pepper
1/2 t mace
1/4 t nutmeg
     
Seasoning mix 2    
12 ea black peppercorns
6 ea allspice berries
4 ea cloves
4 ea bay leaves
1 t dried dill weed
1 t mustard seed
     
1 3 lb. corned beef brisket, trimmed of visible fat
8 cups beef stock (home made)
1 cup chopped onions
6 ea unpeeled garlic cloves
18 ea small new potatoes
1 ea medium green cabbage, cut into 6 wedges, leave sliver of core to hold each wedge together
3 cups bite-size pieces peeled rutabagas or turnips
2 ea small onions, cut inot 8 wedges
4 1/2 cups bite-size pieces peeled parsnips (if not available double amount of carrots.)
6 ea large carrots, cut in half crosswise and then lengthwise
Day 1: Thoroughly combine seasoning mix 1 in small bowl. Sprinkle all over the brisket and rub it in well with your hands. Place beef into bowl and refrigerate overnight.

Day 2: Allow brisket to come to room temp. Combine seasoning mix 2 in a small bowl. Bring stock to a boil in large heavy pot. Add all of seasoning mix 2, and the brisket. Bring to a boil, then reduce heat to a simmer. Cover pot turning meat once or twice. Cook for 2 - 2 1/2 hours until brisket is fork tender but not falling apart.

Add garlic and potatoes, return to a boil. Cover and simmer for 10 minutes. Return to high heat, add remaining vegetables, push under meat. Bring to a boil, then cover and simmer 5 minutes. Turn off heat and let pot sit covered another 5 minutes. Serve immediately with mustard or horseradish. Or, give guests a choice.