Instructions: Place beef in large pot and cover with water. Add peppercorns. Bring to a boil, reduce heat, and simmer for 3 1/2 to 4 hours, until fork tender and meat easily releases when pierced.

Add vegetables to simmering pot, in stages, during final hour of

Cooking Time: Add onions with one hour of cooking time remaining; carrots and turnips with 45 minutes remaining; cabbage with 30 minutes remaining; and potatoes with 20 minutes remaining.

Serve with mustard, pickles, and country rye bread.

This recipe yields 8 servings.

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