Leftover corned beef??? Never heard of the concept.
Sunday dinner = Large stock pot over medium gas. 1-1/2 gallons water, brisket(s), leeks, allow to cook for two hours then add parsnips, turnip, carrots and cook for three quarters of an hour, add potatoes, cook for another half hour, add quartered cabbage, cook for forty minutes, remove brisket(s) to cutting board to cool for ten minutes. Cut up brisket, remove pot from gas and scoop out veggies onto plates, add corned beef, serve and eat. Pour juice through strainer into clean container. Makes great soup or gravy stock.
---- Steve