Ingredients

• 4 – 5 lbs corned beef brisket
• 4 medium onions, outer skins removed
• 6 medium potatoes, peeled
• 8 small young beets
• 6 carrots, scrubbed and scraped
• 6 small turnips, scrubbed
• 1 medium head green cabbage, quartered and cored

Directions

• 1. Rinse the corned beef under cold running water to remove the brine.
• 2. Place in a large pot, cover with cold water, and bring to a boil, skimming off the scum that rises to the surface during the first 10 minutes.
• 3. Cover and simmer for 2 hours.
• 4. Then add the onions and potatoes, and continue to simmer.
• 5. Meanwhile, bring a quantity of water to boil in another saucepan and add the beets.
• 6. Boil them for 30-40 minutes, or until they are barely tender when pierced with a knife.
• 7. Drain and put them in a 250°F oven to keep warm.
• 8. When the onions and potatoes have cooked for 15 minutes, add the carrots and turnips to the pot and simmer for 30 minutes more.
• 9. Remove and slice the meat and arrange, surrounded by vegetables, on an ovenproof platter.
• 10. Place in the warm oven, along with the dish of beets.
• 11. Turn up the heat under the broth and, when it boils, add the cabbage.
• 12. Boil for 3 minutes, drain, and place in a separate serving bowl.
• 13. Serve the beef surrounded by carrots, turnips, onions, and potatoes, with the beets and cabbage in separate bowls.

Photos