- 4 pounds corned beef
- 1 pound salt pork, unsliced
- 1 large cabbage, quartered
- 10 large whole carrots, peeled
- 1 large turnip, peeled and cut large
- 8 large potatoes, peeled
- 8 parsnips, peeled
- 12 small beets, unpeeled
Simmer corned beef and salt pork in unsalted water to cover for about 1 hour. Add turnip, carrots and parsnips. Cook 1 more hour, then add potatoes and cabbage.
Meanwhile cook beets in separate kettle in salted water until tender. When corned beef is very tender, remove to platter with salt pork. Drain vegetables and place around meat on platter. Drain beets, immerse in cold water and slip skins off quickly before beets have time to cool.