1. Place the beef into a large, heavy flameproof casserole and cover with boiling water. 2. Add the pepper, thyme, bay leaf, 2 of the carrots,the onions and the celery. 3. Cover the casserole and simmer over moderate heat for 2 and 1/2 hours or until the corned beef is tender. 4. In the alternative, you may put the cassero0le in a heated 350 degree oven for the same amount of time. 5. If you're bold enough to have decided to included the beets, send me a Zaarmail inquiry and I'll lead you through that step. 6. Remove the beef from the casserole and keep it warm. 7. Drain the cooking liquid through in a colander into a large saucepan. 8. Discard the bay leaf and the cooked vegetables. 9. Add the remaining carrots, the potatoes, parsnips and turnips to the saucepan and cook over moderate heat for 15 minutes. 10. Add the cabbage wedges and cook for 7 to 10 minutes. 11. Cook for about 8 more minutes or until all the vegetables are tender. 12. Now, to make your dinner party special: 13. Arrange the vegetables around the meat on a serving platter. 14. Slice the meat across the grain in the kitchen before putting it on the platter. 15. Spoon some of the cooking liquid over the meat and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
