3 to 4 lbs. lean corned beef (either brisket or rump)
6 med. onions, peeled
2 turnips, peeled and quartered
6 carrots, cut in half
6 med. potatoes, peeled
1 head cabbage, cut in wedges
6 fresh beets or canned whole beets

Wipe corned beef with damp cloth. Place in large kettle. Cover with cold water. Bring to a boil; simmer 5 minutes. Skim. Cover and simmer 3 to 3 1/2 hours or until tender. Add onions, turnips, carrots, and potatoes. Boil in the broth for 40 minutes or until done. Add cabbage wedges to broth last 20 minutes of cooking. Cook beets separately. Season to taste. Arrange vegetables around corned beef on large platter. Beets may be in side dish. Makes 6 generous servings.