Ingredients
- 4 – 5 lbs corned beef brisket
- 4 medium onions, outer skins removed
- 6 medium potatoes, peeled
- 8 small young beets
- 6 carrots, scrubbed and scraped
- 6 small turnips, scrubbed
- 1 medium head green cabbage, quartered and cored
Make it step by step
- Rinse the corned beef under cold running water to remove the brine.
- Place in a large pot, cover with cold water, and bring to a boil, skimming off the scum that rises to the surface during the first 10 minutes.
- Cover and simmer for 2 hours.
- Then add the onions and potatoes, and continue to simmer.
- Meanwhile, bring a quantity of water to boil in another saucepan and add the beets.
- Boil them for 30-40 minutes, or until they are barely tender when pierced with a knife.
- Drain and put them in a 250°F oven to keep warm.
- When the onions and potatoes have cooked for 15 minutes, add the carrots and turnips to the pot and simmer for 30 minutes more.
- Remove and slice the meat and arrange, surrounded by vegetables, on an ovenproof platter.
- Place in the warm oven, along with the dish of beets.
- Turn up the heat under the broth and, when it boils, add the cabbage.
- Boil for 3 minutes, drain, and place in a separate serving bowl.
- Serve the beef surrounded by carrots, turnips, onions, and potatoes, with the beets and cabbage in separate bowls.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.