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Serves 6-8
5-8 lb. Butcher Boy Corned Beef
1-2 bay leaves (optional)
Some or all of the following vegetables:
4-5 parsnips cut into large pieces
8-10 carrots cut into large pieces
10-12 small white potatoes
2 medium turnips cut into large pieces
1 large head of cabbage cut into wedges
1. Leave string on.
2. Put corned beef in a large pot. Add bay leaf and enough water to cover beef by 1-2 inches. Cook over high heat until water boils. Reduce heat, simmer for 3 hours or until meat is tender when pierced with a fork.
3. About 40 minutes before meat is done, add remaining vegetables, except for cabbage & parsnips.
4. Twenty minutes before meat is done, add cabbage & parsnips, simmer until vegetables are tender.
1. Follow directions for corned beef but cook 1½-2 hours.
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