Corn beef stew is a traditional dish. It is easy to serve family style because all of the ingredients come out of the same pot. The recipe serves eight people generously. Many people enjoy this meal when there is a horseradish based mustard as a condiment provided along with the stew.
Place the corned beef into a large pot. Cover it with water. Add six to eight whole black peppercorns. Bring the water to a rolling boil, then turn down the heat and allow the liquid to simmer. After about ten minutes, skim off any of the white foam on top of the water. Cover the pot. Keep the heat low enough to hold the mixture at a slow simmer for about four hours.
Peel the potatoes and the onions. Leave the potatoes whole but cut each of the onions into quarters. Add these vegetables to the corned beef stew pot.
Remove the large outer leaves of the cabbage. Cut the head into four quarters and trim off the core. Cut each quarter piece in half so that there are eight sections of cabbage.
Add the cabbage to the corned beef stew as soon as the potatoes are soft when you poke them with a fork. Allow the cabbage to simmer for around 15 minutes.
Drain the liquid off of the corned beef stew and pour the meat and vegetables into a large serving bowl or platter. Serve piping hot with horseradish mustard on the side.
Because corned beef is salty by itself you won't need to add salt to the pot or at the table.