Boiled Corned Beef Dinner

==Ingredients==
* 5 – 6 lbs corned beef
* ½ medium onion, with skin on
* 2 cloves garlic, crushed
* 5 whole cloves
* 1½ teaspoons pickling spices
* 2 bay leaves
* 1 head cabbage, remove outer leaves and cut through stem into 8 wedges
* 2 small turnips, peeled and cut into 1 inch chunks
* 6 large carrots, peeled,cut in one inch chunks
* 8 medium potatoes, peeled,cut in one inch chunks
==Directions==
# Place corned beef in a large pot, cover with cold water.
# Bring to a simmer, simmer for 5 minutes, then remove and rinse meat, empty the water out of the pan.
# Place meat back in the pan along with the onion, garlic, the cloves, pickling spice and bay leaves.
# Cover with 12 cups cold water, or more to cover the meat.
# Bring back to a simmer, partially cover the pan, simmer for 3 – 4 hours (adding more water as necessary to keep beef covered), until beef is tender, but not falling apart.
# Remove the beef from the pot, wrap in foil, and keep warm.
# Strain the cooking liquid, and add it back to the pot, discarding the onion and spices.
# Bring the liquid back to a simmer, and add the vegetables in this order — (you should end up with all the veggies in the pot together) cabbage—give it about 4 minutes, then add turnips — give them about 5 minutes, then add carrots — give them about 3 minutes, and then add potatoes, simmering for about 10 – 15 more minutes.
# They should all be fork tender.
# David serves it this way — slice corned beef thinly against the grain, place in a shallow soup bowl with vegetables, and ladle about ½ cup stock over all, with mustard and/or horseradish on the side.
# We have it in dinner plates sliced, with our veggies on the side, and plenty of butter and salt and pepper on them.
# Also great with crusty bread, and maybe some mustard or horseradish on the side.
Category:New England Meat Dishes
Category:Corned beef Recipes
Category:Cabbage Recipes
Category:Turnip Recipes
Category:Carrot Recipes
Category:Potato Recipes