INGREDIENTS

INSTRUCTIONS

Note: To cook the corned beef you will need a good, 8 to 10 quart  size
pot which can be aluminum, Magnalite, Corning Ware or anything  of that
sort. The size is more important than the material. * Cooking  the
Corned Beef * Wipe the corned beef well with a damp cloth; put it  in
the pot and cover with cold water. Bring to a boil over rather  high
heat. Boil for 5 to 6 minutes, skimming off the grey foamy scum  that
rises to the surface with a wire skimmer or large spoon. This  will
give you a clearer, purer broth. It's very important with any  boiled
meat, to skim off this scum drawn from the meat. Add the onion  stuck
with cloves, the garlic cloves, and the pepper and boil another  10
minutes, skimming. Then reduce the heat to a simmer (250dF on a  burner
with a thermostat), cover the pot, and let it simmer at a  faint,
gentle ebullition for 2 hours. At this point test the meat for
tenderness with a large fork. As this is not a very tender piece of
meat, it will offer some resistance, but it should just yield to the
fork. You must be careful not to overcook corned beef or the meat  will
become dry and stringy. It's very important to maintain some  moisture
in the meat. If you are not sure about the tenderness,  remove the meat
to a plate and cut of a tiny piece from the edge and  taste it. If you
have a meat thermometer check the internal  temperature, which should
be between 145dF and 150dF. If the meat  seems tender turn off the heat
and let it rest in the liquid. If it  does not test tender either
continue cooking or, if you have started  it in the morning and are
ahead of serving time, leave it in the  liquid and finish the cooking
later. * Cooking the Vegetables * Start  1 hour before serving.
Traditionally, all the vegetables for a corned  beef dinner are cooked
in the pot with the meat. I have long since  decided that the
vegetables look and taste better if they are cooked  separately in
plain salted water, instead of in a briny, fatty broth.  If you have
sufficient pots and burners, I recommend that you follow  this
procedure, as each vegetable will then retain its own character  and
flavor. However, it is perfectly acceptable to cook the potatoes  with
the beef, provided you scrub them and leave them in their skins  so
they don't absorb the fat, and to use only one extra pot, first
putting in the longest-cooking vegetables (the onions and carrots),
then the turnips, and finally the cabbage. Or, if you have a large  pot
and a steamer, put the onions and carrots in the water and steam  the
turnips over them. Cook the cabbage separately. Here is a  timetable
for the vegetables: :   ONIONS. Put in a pot with water to  cover,
season with 1 tblsp salt. Bring to a boil, cover, and simmer 1  hour or
until crisply tender when tested with the point of a knife.  :  
CARROTS. Follow the same procedure, seasoning the water with 2  tsps
salt and 1/2 tsp. marjoram. Simmer 30 minutes, or until tender  when
tested. :   POTATOES. Scrub but to not peel. Follow the same
procedure, seasoning the water with 1 tblsp salt, or simmer with the
corned beef for 30 minutes or until tender. If you are planning to
make corned beer hash, cook the 4 extra potatoes, otherwise allow 1
potato per person. :   TURNIPS. Leave whole if small; halve or  quarter
if large. Follow the same procedure, seasoning the water with  3 tsps
salt. Simmer for 20 minutes or until tender when tested.  :   CABBAGE.
Remove coarse or discolored outer leaves and cut in  sixths. Put in a
pot with water to cover, seasoned with 2 tsps salt;  cover. Bring to a
boil and boil rapidly for 10 to 12 minutes, or  until just tender but
not overcooked or soggy. When ready to serve,  remove the beef and
discard the broth as it cannot be saved for any  other use. Let the
beef stand on a hot platter in a warm place for 10  minutes, to firm
and settle the meat. This makes it easier to carve.  Surround it with
the drained vegetables, the potatoes still in their  skins. Do not add
butter. The vegetables are better plain. Slice only  as much meat as
you need, keeping the rest in one piece for future  use. (Corned beef
hash, or cold corned beef sandwiches). Serve with a  variety of
mustards, horseradish, and, if you have any, good homemade  pickles.
Posted to MM-Recipes Digest V4 #011  From: BobbieB1@aol.com  Date: Thu,
9 Jan 1997 20:52:37 -0500 (EST)

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1131
Calories From Fat: 617
Total Fat: 68.4g
Cholesterol: 244.9mg
Sodium: 5896mg
Potassium: 2689.5mg
Carbohydrates: 54.5g
Fiber: 13.4g
Sugar: 29g
Protein: 73.7g