Serves: 8 to 12
Ingredients:
- 1-4 to 5 lb (approx. 2 kg) corned beef
- 10 to 12 medium-sized beets, peeled
- 3 to 4 parsnips, peeled and cut into large pieces
- 6 to 8 large carrots, scrubbed and cut into large pieces
- 3 to 4 turnips, peeled and quartered
- 10 to 15 small onions, peeled
- 6 to 8 medium-sized potatoes, scrubbed and quartered
- 1 head cabbage, cut into wedges
- Dijon style mustard and prepared horseradish as condiments.
- 2 medium onions, peeled and quartered and cooked with the meat
- 2 bay leaves
- 1 tsp salt
- 10 (or more to taste) black peppercorns
- 1 peeled clove garlic, chopped
- 4 whole cloves
Place the corned beef along with the pickling liquid, onion and spices in a large
pot and add enough water to cover it. Simmer for about one hour per pound,
adding water as necessary to keep the beef covered. Remove from the liquid,
leaving the liquid in the pot, and place in a shallow baking dish or other
container. Place a cutting board or other baking dish on top, and place
several heavy weights (cans of food, cast iron cookware, etc) on top to
compress it. Boil the beets in a separate pot for 30 to 45 minutes, until
tender. Meanwhile add the parsnips, carrots, and turnips to the beef
cooking liquid and simmer for 30 minutes. Add the potatoes and simmer for
an additional 15 minutes, then add the cabbage wedges and simmer 15 minutes
more. Slice the beef and arrange with the vegetables on a large, deep
platter, along with a generous amount of the cooking liquid. Serve mustard
and horseradish on the side.
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