Boiled Corned Beef Dinner

Ingredients

 * 5 – 6 lbs corned beef
 * ½ medium onion, with skin on
 * 2 cloves garlic, crushed
 * 5 whole cloves
 * 1½ teaspoons pickling spices
 * 2 bay leaves
 * 1 head cabbage, remove outer leaves and cut through stem into 8 wedges
 * 2 small turnips, peeled and cut into 1 inch chunks
 * 6 large carrots, peeled,cut in one inch chunks
 * 8 medium potatoes, peeled,cut in one inch chunks

Directions

 * 1) Place corned beef in a large pot, cover with cold water.
 * 2) Bring to a simmer, simmer for 5 minutes, then remove and rinse meat, empty the water out of the pan.
 * 3) Place meat back in the pan along with the onion, garlic, the cloves, pickling spice and bay leaves.
 * 4) Cover with 12 cups cold water, or more to cover the meat.
 * 5) Bring back to a simmer, partially cover the pan, simmer for 3 – 4 hours (adding more water as necessary to keep beef covered), until beef is tender, but not falling apart.
 * 6) Remove the beef from the pot, wrap in foil, and keep warm.
 * 7) Strain the cooking liquid, and add it back to the pot, discarding the onion and spices.
 * 8) Bring the liquid back to a simmer, and add the vegetables in this order — (you should end up with all the veggies in the pot together) cabbage—give it about 4 minutes, then add turnips — give them about 5 minutes, then add carrots — give them about 3 minutes, and then add potatoes, simmering for about 10 – 15 more minutes.
 * 9) They should all be fork tender.
 * 10) David serves it this way — slice corned beef thinly against the grain, place in a shallow soup bowl with vegetables, and ladle about ½ cup stock over all, with mustard and/or horseradish on the side.
 * 11) We have it in dinner plates sliced, with our veggies on the side, and plenty of butter and salt and pepper on them.
 * 12) Also great with crusty bread, and maybe some mustard or horseradish on the side.