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     4 pounds corned beef

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     12 small white onions, about 1 inch in diameter, peeled and trimmed

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   How To Cook:
   1. Before cooking the corned beef, ask your butcher whether it should
   be soaked in water to remove some of the salt. If it has been mildly
   cured, soaking will not be necessary.
   2. Place the corned beef in a 5-or 6-quart pot and cover it with enough
   cold water to rise at least 2 inches above the top of the meat. Bring
   to a boil, skimming off any scum that rises to the surface.
   3. Half cover the pot, turn the heat to its lowest point (the liquid
   should barely simmer) and cook the beef from 4 to 6 hours, or until
   tender. If necessary, add more hot water to the pot from time to time
   to keep the meat constantly covered.
   4. Cook the cabbage separately in boiling salted water for about 15
   minutes. The potatoes, carrots and onions may be cooked together in a
   pot of salted boiling water of their own.
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   their skins.
   6. To serve the dinner in the traditional way, slice the corned beef
   and arrange it along the center of a large heated platter. Surround the
   meat with the vegetables and sprinkle the vegetables with chopped
   parsley. Horseradish, mustard and a variety of pickles make excellent
   accompaniments to this hearty meal.
   7. NOTE: In New England the vegetables, other than the beets, are often
   added to the simmering corned beef during the last half hour or so of
   cooking. For some tastes, however, the briny flavor imparted to the
   vegetables by the corned beef detracts from their natural flavors.

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                    This recipe is also available in:
                   Cuisine » Americas » United States
                   Main Ingredient » Meat & Poultry » Beef
                   Dish » Main Course
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