January 26, 2015 at 4:12pm
This simple, filling, and delicious dish is ideal for cold winter evenings for your family or guests. Corned Beef isn't as popular as it used to be and it's not available eveywhere at anytime. Often it is now pre-packaged and partially cooked which makes it even easier for you to prepare. You'll welcome the leftovers this recipe provides.
4 pounds corned beef brisket
water enough to cover
6 onions, peeled and quartered
6 carrots, peeled and chunked
6 potatoes,peeled and chunked
1 bay leaf
parsnips, peeled and chunked, optional
turnips, peeled and chunked, optional
Place the beef in a heavy pot.
Cover with water.
Add the bay and peppercorns. Remember corned beef is very salty, no salt need be added.
Bring to a boil, then simmer for three hourse adding the vegetables at the last hour or half hour of cooking.
Place everything on a platter and serve with dishes of horseradish, mustard, pickled beets, and gherkins alongside.