Components:
- 2 lbs lean corned pork brisket, all fat trimmed off
- 1 cup frozen pearl onions
- 2 medium carrots, peeled and slice into chunks
- 2 medium parsnips, peeled and slice into chunks
- 1 minute head cabbage, slice into 6 wedges
- 1/4 cup chopped recent parsley
- 2 bay leaves
- 1/8 tsp complete peppercorns