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4 lbs corned beef
6 potatoes
6 turnips
6 carrots
6 onions
1 small cabbage, cut in 6 parts Soak choice brisket of corned beef in cold water for an hour. Drain and cover with fresh cold
water and bring to a boil. Skim well. Shove pot to back of stove and let meat simmer very gently for 4 hours; 30 minutes before meat is done, boil in a separate pot, the peeled potatoes, turnips, carrots, and onions,
slated slightly. In still another pot cook the cut cabbage 15 minutes. Lift the brisket onto a large, well-heated platter and surround with the cooked vegetables. Serve with fresh horseradish or mustard. |
