To Boil Corned Beef

Ingredients

• 8 pounds corned beef (aitch-bone or brisket)
• sufficient cold water
• horse-radish (for serving)
• pickles (for serving)
• 1 medium-sized cabbage, cut into quarters
• 6 medium-sized white turnips, halved
• 4 carrots, cut into quarters
• 4 parsnips, cut into quarters
• medium-sized potatoes, peeled

Directions

1. If the beef is not pre-corned, soak it in cold water overnight.

2. Place the beef in a pot and cover it with cold water.

3. Bring the pot to a boil over high heat, skimming off any scum.

4. Reduce the heat and let it boil slowly for 2.5 hours until tender.

5. If serving cold, let the beef cool in the pot, then drain and cover with a cloth.

6. For a boiled dinner, skim the broth and transfer some to another pot.

7. Add the cabbage, turnips, carrots, and parsnips to the broth and cook for 30 minutes.

8. Add peeled potatoes to the pot with the meat for the last 30 minutes of cooking.

9. Serve the beef with horse-radish, pickles, and the cooked vegetables.