Boiled Corned Beef

<p>Rinse the beef brisket under cold water, and place in a large pot.&nbsp; Add enough water to cover the roast by 6 inches.&nbsp; Peel the onions, and place them in the pot with the roast.&nbsp; Bring to a boil, and cook for about 30 minutes at a rolling boil.&nbsp; Reduce heat to medium-low so that the water is at a gentle boil, cover, and cook for 3 1/2 hours.<br />
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Remove the lid from the brisket.&nbsp; Remove onions, and cut into wedges.&nbsp; Return them to the pot.&nbsp; Add carrots to the pot, then place the cabbage over the roast.&nbsp; Place the potatoes on top of the cabbage.&nbsp; Place the lid back on the pot, and cook for another 30 minutes, until potatoes are tender.&nbsp; The potatoes should be immersed in the water by now, but if not, keep the lid on so they can steam.<br />
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Remove the vegetables from the pot, and place in a separate serving bowl.&nbsp; Keep the corned beef in the pot until ready to slice and serve because it dries out quickly.</p>