Ingredients
- 6 carrots
- 6 onions
- 6 potatoes
- 2 turnips see note
- 1 cabbage head
- 1,400 gr corned beef brisket
* Substitute rutabagas for turnips if desired.
Cut meat into serving-sized pieces, cover with water and bring to a boil. Lower heat and simmer for approximately 3- half hours. Remove meat and keep warm. Scrub the vegetables and cut into quarters or cubes. Cut the cabbage into 6 wedges. Bring the broth to a boil; add carrots, turnips, onions and potatoes. Cook for 15 minutes. Add cabbage and cook for 15-20 minutes longer. Arrange meat on serving platter and place vegetables around the meat in an attractive pattern. Sprinkle all with fresh ground black pepper.