Recipe - Corned Beef With Cabbage And Beets

1 Corned beef; 34 pound piece
2 Bay leaves
1 tablespoon Caraway seeds
5 Black peppercorns
3 Parsnips; peeled and cut
into 3 " pieces
5 Carrots; peeled and cut into
3" pieces
3 Turnips; peeled and
quartered
2 Onions quartered
4 Potatoes; peeled and
quartered
One half Head cabbage; cut into
wedges
4 Beets; boiled until tender,
peeled and cut or sliced up

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In large heavy pot, combine corned beef, bay leaves, caraway seeds and
peppercorns. Add water to cover and bring to a boil. Reduce heat and simmer
for 2 hours. Remove the meat from the pot and reserve on a plate. Add
parsnips, carrots, and turnips and simmer for 20 minutes. If necessary add
more water to cover. Add onions and potatoes and simmer for another 20
minutes. Add cabbage and simmer for 10 minutes. Serve the warm, cut or sliced up meat
with the broth, beets and vegetables.

Yield: 68 servings

Posted to recipeludigest by LSHW shusky@erols.com on Feb 19, 1998