New England Boiled Dinner
Early New Englanders brought this dish from Ireland, where boiled
beef, cabbage, and potatoes appear in numerous incarnations. I'm only
guessing at that, but I know from intimate personal experience that
this meal is as satisfying to body and soul as any dish on earth,
especially if there is a bit of a chill in the night air.

1-4 to 5 lb (approx. 2 kg) corned beef ( I have also used ham)
10 to 12 medium-sized beets, peeled
3 to 4 parsnips, peeled and cut into large pieces
6 to 8 large carrots, scrubbed and cut into large pieces
3 to 4 turnips, peeled and quartered
10 to 15 small onions, peeled
6 to 8 medium-sized potatoes, scrubbed and quartered
1 head cabbage, cut into wedges

Dijon style mustard and prepared horseradish as condiments.

Place the corned beef along with the pickling liquid and spices in a
large pot and add enough water to cover it. Simmer for about one hour
per pound, adding water as necessary to keep the beef covered. Remove
from the liquid, leaving the liquid in the pot, and place in a shallow
baking dish or other container. Place a cutting board or other baking
dish on top, and place several heavy weights (cans of food, cast iron
cookware, etc) on top to compress it. Boil the beets in a separate pot
for 30 to 45 minutes, until tender. Meanwhile add the parsnips,
carrots, and turnips to the beef cooking liquid and simmer for 30
minutes. Add the potatoes and simmer for an additional 15 minutes,
then add the cabbage wedges and simmer 15 minutes more. Slice the beef
and arrange with the vegetables on a large, deep platter, along with a
generous amount of the cooking liquid. Serve mustard and horseradish
on the side.

Serves 8 to 12