Corned Beef and Cabbage

In a large stainless steel or cast iron pot combine the salt water and brisket. Cover and let sit for 7 days in the refrigerator. (Note: brisket must be completely submerged so double the salt and water if necessary.)

After 7 days drain the brine and add 1 gallon fresh water bay leaves and peppercorns. Bring to a boil reduce heat to low/medium low and simmer for 3 to 3 1/2 hours.

During the last 45 minutes of cooking add the onion cabbage carrots turnip cilantro and potatoes. Continue simmering until all vegetables are tender.