1. Boil corn beef brisket in water; add seasoning, salt, parsley, garlic cloves, ginger, bay leaves and carrot.
2. Skim impurities from the boiling water.
3. Turn stove to low flame cover the pan. Simmer for 150 minutes.
4. Add onions to the broth.
5. Add turnips and cabbage to the broth.
6. Separate vegetables and beef from the broth and brush melted butter over the vegetables and beef. Serve hot.