Step 1 Using a large pot, Dutch oven or slow cooker (best option), add the corned beef brisket, spice packet and cover with enough water to come about an inch about the brisket.

Step 2 Cover pot and bring to a boil, then reduce to a simmer and allow to cook for about 50 minutes per pound. In a slow cooker, you can set it in the morning and allow to cook all day.

Step 3 For the last 15-20 minutes of cooking, add parsnips, turnips, carrots, cabbage and cook for about 15 minutes or until vegetables are tender.