Instructions: Thoroughly rinse the corned beef under cold running water to remove surface salt. Place it in a 6-quart casserole. Add enough water to cover by an inch, and add bay leaf, peppercorns and onion. Bring to a boil over high heat, skimming off the foam and grayish matter as it rises to the surface. Cook for 2 1/2 to 3 hours or until the corned beef is tender when pierced with a fork.

To reheat store-bought corned beef wrap corned beef in foil and heat for about half an hour in a 325 degree oven until heated through.

To serve, drain meat, cut it into slices and set slices on a platter. Surround meat with cooked potatoes, carrots and cabbage. Season vegetables with coarse salt and pepper. Garnish potatoes and carrots with parsley. Serve with accompaniments or Horseradish Sauce.

This recipe yields 6 to 8 servings.

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