4 to 6 turnips, small left whole or large cut into pieces
4 to 6 carrots, small left whole or large cut into pieces
4 to 6 potatoes, peeled
Instructions
1. Place the corned beef in a large pot and cover with cold water. Bring to a boil over high heat, then reduce heat to maintain a gentle simmer. Cook until the beef is fork-tender and an instant-read thermometer inserted into the thickest part reads at least 160°F (71°C), approximately 2.5 to 3.5 hours depending on the size of the piece.
2. While the beef simmers, cook the beets separately. Place beets in a medium saucepan, cover with cold water, and bring to a boil. Simmer until a skewer or knife tip meets no resistance at the center, 45 to 60 minutes for medium beets. Drain, cool slightly, and slip off the skins. Reserve and keep warm.
3. When the beef is done, remove it from the pot and set aside, covered loosely with foil, to rest. Skim the fat from the surface of the cooking water using a large spoon or ladle (technique: fat-skimming — dragging a spoon across the surface to lift and remove rendered fat that has risen).
4. Bring the defatted cooking water back to a boil. Add the carrots and turnips first, as they require a longer cooking time than cabbage. Cook for 10 minutes, then add the potatoes. Cook a further 10 minutes, then add the cabbage wedges. Continue cooking until all vegetables are completely tender when pierced with a skewer — carrots and turnips offer no resistance, potatoes can be pierced cleanly through, and cabbage is wilted and soft but not disintegrating, approximately 10 to 15 minutes more (total vegetable time: 30 to 35 minutes).
5. Slice or portion the corned beef and arrange on a large platter with the carrots, turnips, and potatoes from the pot. Serve the beets and cabbage in separate dishes alongside.
Your family has recipes like this too.
The handwritten cards, the dishes only grandma remembers — save them before they fade. Free to start.