Corned Beef Supper

St. Patrick's Day will be here before we know it.  If you've never tried a corned beef at home, this is a great one to try.  Plus, the leftovers are wonderful with Swiss cheese topping the corned beef on some nice rye bread.

1 corned beef brisket (about 5 pounds)

2 medium onions, peeled and quartered

4 peppercorns

1 bay leaf

1/2 t. rosemary, crushed

1 quart water

6 medium potatoes, peeled and quartered

6 medium carrots, peeled and cut into 2 inch pieces

1 cup celery, cut into 2 inch pieces

1 medium head green cabbage, cut into wedges

Place beef in large Dutch oven with a tight fitting lid.  Add onions, peppercorns, bay leaf, rosemary, and water.  Bring to a boil; simmer covered for 3 1/2 hours or until meat is fork tender.  Add potatoes, carrots and celery to Dutch oven.  Place cabbage on top of meat.  Cover and cook for 1 hour or until tender.  Remove from heat and place arrange on large platter.  Serve with horseradish.