Yield:
Makes 8 to 10 servings.Ingredients
5 pounds corned beef
8 large carrots, sliced
6 medium onions, quartered
2 small turnips, cubed
8 potatoes, quartered
1 small head cabbage, cut in wedges
pepper and parsley, to taste
Instructions
Place the meat in a Dutch oven and cover with water. Bring to a boil, reduce heat, and simmer, covered, about 31/2 hours, or until tender. After 21/2 hours, skim off the fat and add the prepared vegetables, holding out the potatoes and cabbage until the last half hour of cooking. Season, and serve on a large platter, with additional parsley to garnish.
