Serve this American classic with mustard sauce, horseradish cream, corn muffins, and unsalted butter. Plan for some leftovers for corned beef hash.
- Contributed by Catsrecipes Y-Group
- Source: The Fannie Farmer Cookbook by Marion Cunningham
- Typed By: Susan Godfrey <firstname.lastname@example.org>
- Serves 6 to 8
- 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
- Rinse the corned beef under cold running water to remove the brine.
- 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.
- Cover and simmer for 2 hours.
- Then add the onions and potatoes, and continue to simmer.
- Meanwhile, bring a quantity of water to boil in another saucepan and add the beets.
- Boil them for 30-40 minutes, or until they are barely tender when pierced with a knife.
- Drain and put them in a 250°F oven to keep warm.
- When the onions and potatoes have cooked for 15 minutes, add the carrots and turnips to the pot and simmer for 30 minutes more.
- Remove and slice the meat and arrange, surrounded by vegetables, on an ovenproof platter.
- Place in the warm oven, along with the dish of beets.
- Turn up the heat under the broth and, when it boils, add the cabbage.
- Boil for 3 minutes, drain, and place in a separate serving bowl.
- Serve the beef surrounded by carrots, turnips, onions, and potatoes, with the beets and cabbage in separate bowls.
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