1. Ask an adult to help you split the brisket along the natural seam into two pieces.

2. Put the meat in a deep pot and add enough water to cover the meat. Bring to a boil, skimming the surface as necessary. Reduce the heat to establish a slow simmer; continue simmering until the meat is nearly fork tender, about 2 1/2 hours.

3. About 20 minutes before the meat is done cooking, add the cabbage, potato, carrot, and pearl onions to the corned beef, and continue to simmer until the vegetables are fully cooked, tender, and flavorful. Adjust seasoning with salt and pepper during cooking time.

4. Remove the corned beef from the cooking liquid and carve into slices (Ask an Adult for Help). Serve on warmed plates (optional) with the vegetables.