Even the seemingly simplest dishes depend on the ingredients: another dish from my mother’s table.
Place pickled brisket or corned beef in a large pot for boiling with a couple of onions, bay leaf, 3 cloves of garlic, (a little apple juice or beer if desired), a chicken stock cube. Simmer according to directions on packet or for 1 ½ hours.
Take out meat and reserve.
Add large carrot pieces, along with parsnips and/or turnips, potatoes and small onions, and cook for 30 minutes. Add chunks of cabbage, cooking only a little. Put meat back before serving to get it all hot again.
Serve with mustard and pickles.