Corned Beef - cooking recipe

Ingredients

1 corned beef brisket, about 4 lb.
prepared mustard
1 Tbsp. red pepper flakes
1 Tbsp. dried parsley flakes
2 Tbsp. vinegar
4 medium potatoes
1 large onion
1 medium head of cabbage

Preparation

Trim excess fat from brisket.
Spread mustard on top of beef. Sprinkle pepper and parsley flakes over the mustard.
In this country a corned beef brisket usually comes with it's spices and juices in the package.
Add the spices and juices from corned beef package.
Place meat in Dutch oven.
Add vinegar and just enough water to almost cover meat, but don't put in so much water that you cover the mustard and the spice topping.
Heat just to boiling and then reduce heat, cover pan and simmer for 2 to 3 hours or until meat is tender.
Quarter the potatoes and chop the onion and add both to pan.
Cover and return to boiling.
Reduce heat and simmer for another 15 minutes.
Core the cabbage, cut it into wedges and add to pan.
Cover and cook for 20 minutes more until veggies are tender.
Place meat and veggies on a platter and season with salt and pepper.