Corned Beef with Vegetables

Chef Marie

  • 3 to 4 lbs. corned beef
  • 6 medium-sized carrots, chopped
  • 6 medium-sized potatoes, chopped
  • 6 medium-sized turnips, chopped
  • 1 large head of cabbage, quartered
  • 1 bunch of fresh parsley, chopped

    Place corned beef in a deep stock pan and add enough cold water to cover. Bring to a boil over high heat. Skim the surface from any residue. Cover, reduce heat and simmer for 3 to 3 1/2 hours or until the meat is almost tender. Time may vary based on the corned beef thickness. Keep skimming the surface as long as residue rise. Add carrots, potatoes, turnips, cabbage, and parsley. Continue to cook for another 20 to 30 minutes.

    Note: I do not add salt or pepper, since usually corned beef is already very salty and peppery. However, be your own judge, based on the type of meat you get!

    Serve 6 to 8 people