Ingredients Jump to Instructions ↓

  1. 3 Pounds corned beef brisket

  2. 6 carrots

  3. 2 turnips --see note

  4. 6 onions

  5. 6 potatoes

  6. 1 cabbage head

  7. Substitute rutabagas for turnips if desired.

Instructions Jump to Ingredients ↑

  1. Cut meat into serving-sized pieces, cover with water and bring to a boil. Lower heat and simmer for approximately 3-1/2 hours. Remove meat and keep warm. Scrub the vegetables and cut into quarters or cubes. Cut the cabbage into 6 wedges. Bring the broth to a boil; add carrots, turnips, onions and potatoes. Cook for 15 minutes. Add cabbage and cook for 15-20 minutes longer. Arrange meat on serving platter and place vegetables around the meat in an attractive pattern. Sprinkle all with fresh ground black pepper.


Send feedback