- Cover corned beef with boiling water and allow 4 to 5 hours to cook.
- If it is desired to have meat free from the flavor of the vegetables, then each vegetable may be cooked in separate pots, taking water from the pot in which the corned beef is cooking, to flavor them. Carrots and potatoes may be cooked with the meat without leaving a flavor. But the beets, cabbage and turnips will leave a flavor unless cooked separately. Some prefer, though, to cook all five vegetables in one large kettle with the corned beef.
- The cabbage requires about 2 hours for cooking, and beets about 3 hours, unless they are new beets, which, of course, are very tender. Cabbage and beets should be served in separate dishes. The other vegetables should be served on a platter with the meat sliced.
- Season vegetables to taste while cooking.
- This recipe goes with "Suet Pudding and Sauce" (see recipe).
- This recipe yields ?? servings.
Notes:
Heritage Recipe from Rowell's Inn Bed & Breakfast, Andover, VT
Recipe from Rowell's Inn Home Cook Book by Mrs. F. A. Rowell, Simonsville, VT |
