4-5 lb. corned beef brisket
6 sm. carrots
6 sm. onions
6 med. potatoes
1 med. yellow turnip
1 head green cabbage
1 tsp. pickling spices tied into a cheese cloth
1. Wash, and trim beef of excess fat if needed.
NOTE: Steps two and three can be completed while beef simmers.
2. Scrape and trim carrots. Peel onions, potatoes and the turnip.
3. Peel off outside leaves of cabbage. Inserting a paring knife around the core of the cabbage, carefully cut out the core and split the cabbage into 6 wedges.
4. Split turnip into 6 wedges.
1. Place brisket in a large kettle, or a Dutch oven, and cover with cold water and gradually bring to a simmer and let cook very gently. (Do not let it actually boil. By old standards it is believed to toughen the beef.) Hold it at that point without variation.
2. When it comes to a simmer, scum will rise to the surface, it should be skimmed and kept clear. Let it cook about 30 minutes and skim. Add pickling spices.
3. While beef simmers, scrape and trim carrots and leave whole; pare potatoes and leave them whole; pare turnips. Cut cabbage.
4. The trick to a good boiled dinner is to have all the vegetables done at the same time. Thirty minutes before the beef is done, drop in the carrots, onions and the turnips and cook until tender. As you drop each batch of vegetables into the liquid increase the heat so the broth continues to boil.
5. In a separate pan boil the potatoes in plain salted water and still in another pan cook the cabbage 15 to 18 minutes.
NOTE: Cook the cabbage in a shallow pan. Cover with water and place a wet towel over it to keep from floating or insert a cover slightly smaller than the pan to cover. Several spoons, or a cup of corned beef broth can be used to cook the cabbage to add additional flavor.
To serve, slice beef thinly and place on a platter and surround it with all vegetables. When potatoes are cooked, drain or they will become water logged. Keep warm in covered pot.
Traditional accompaniments are freshly cooked beets dressed with vinegar. Apple pie for dessert.
