Instructions: Place corned beef brisket in large Dutch oven or saucepot. Add enough water to cover meat. Cover; bring to a boil. Reduce heat. Simmer, covered, about 2 hours. Skim fat from liquid in Dutch oven.

Add vegetables, barley and seasoning. Cover, bring to a boil. Reduce heat. Simmer 1 hour or until meat and barley are tender.

Remove meat to serving platter.

Drain vegetable-barley mixture; serve with corned beef brisket.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.