1. Peel and cut each of the vegetables. 2. Put slab of corned beef into a large pot [5-7 quarts] and cover with cold water; bring to a boil. 3. Reduce heat to medium or medium-low and cook very slowly for 4 hours. 4. Remove meat. 5. Bring stock to a boil; add carrots, turnips and onions; cook for 15 minutes on medium heat. 6. Add potatoes and cook another 15 minutes. 7. Add cabbage and cook for 15-20 minutes more. 8. Shred the corned beef [or slice or cube it, as desired] into bite-sized pieces and put it back in with the stock and vegetables. 9. Heat thoroughly and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
