VOTE AT THESE COOKING WEB RINGS
INGREDIENTS:
 | 5 LB corned beef brisket |
| 3 parsnips |
| 6 carrots, washed, skin on |
| 3 turnips |
| 6 small onions |
| 6 medium-small potatoes, washed & eyes removed, skin on |
| 1 head green cabbage |
| 6 cloves garlic, or to taste |
DIRECTIONS 1: (If you must) Wash the corned beef in cold water to remove surface brine. Place brisket, seasoning pack (see note) & garlic in a large pot, cover with water & simmer 4 hours or more partially covered. Check often to break-up any foam build-up & add additional water if necessary. (Brisket is done when you insert a fork into the center & beef is tender.) Remove, cover & allow to sit 5-10 minutes. Slice thin & serve. Meanwhile combine vegetables, except cabbage, in a large pot, cover with water & cook with a gentle boil until almost done. Then last 15-20 minutes add the cabbage. Drain, cut the parsnips & turnips in half, cabbage into 6 wedges. Serve with the corn beef.
DIRECTIONS 2: Basically follow the directions above except use a very large pot to cook the brisket & time cooking the vegetables so they can be added to the brisket last 30 minutes. (Remove the vegetables from their water & add to the brisket pot, adding additional water from the vegetable pot to make sure everything is covered. Reserve any leftover vegetable water for other uses.)
SERVINGS: 6
SERVING TIPS: There is a third way, which I prefer but no one else likes, & that is to cook the vegetables in the brisket pot completely thus I get a richer flavor. I also keep the cooking water for soup later.
NOTE: Most packaged corned beef contains a small package of seasoning. In some cases the seasoning is lose with the brisket, in which case you do not wash off the beef. The seasoning pack contains "Pickled Seasoning" available at most groceries.
CORN BEEF & CABBAGE