Corned Beef Brisket

2 quarts cold water

1 tablespoon whole peppercorns

4 tablespoons Tony Chachere seasoning

3 tablespoons garlic powder

2 tablespoons Italian seasoning

2 tablespoons salt

3 to 5 pounds brisket trimmed

1 large onion, chopped

4 carrots, peeled and sliced

1 stalk celery, chopped

1/2 cup fresh parsley, chopped

1 small cabbage cut in 4 to 6 pieces

5 potatoes, peeled and cut in 4 pieces

In a large pot, add water, seasonings and brisket. Bring to a boil, then lower heat to medium and cook 2 to 2-1/2 hours or until almost tender. Add vegetables and cook until brisket breaks apart with a fork, about another half hour. During cooking process, water will have to be added, but try to keep only 2 quarts of water in the pot while cooking.

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Cajun Country -- New Iberia, Louisiana