3 1/2 pounds of brisket of corned beef
1 head cabbage, cut in wedges
mustard
Cover the brisket with cold water; bring to a boil and then drain off water. Add more cold water to cover the meat. Bring water back to a boil and simmer 25 minutes per pound and then another 25 minutes extra. Remove the corned beef and cover with aluminum foil to keep warm. Add wedges of cabbage to the same water. Cover and boil 10-15 minutes or until tender. Drain, dot wedges with butter. Sprinkle with salt and pepper and serve with the corned beef.
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