- 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
- Place corned beef in a large pot, cover with cold water.
- Bring to a simmer, simmer for 5 minutes, then remove and rinse meat, empty the water out of the pan.
- Place meat back in the pan along with the onion, garlic, the cloves, pickling spice and bay leaves.
- Cover with 12 cups cold water, or more to cover the meat.
- 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.
- Remove the beef from the pot, wrap in foil, and keep warm.
- Strain the cooking liquid, and add it back to the pot, discarding the onion and spices.
- 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.
- They should all be fork tender.
- 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.
- We have it in dinner plates sliced, with our veggies on the side, and plenty of butter and salt and pepper on them.
- Also great with crusty bread, and maybe some mustard or horseradish on the side.
Community content is available under CC-BY-SA unless otherwise noted.