Ingredients

The following ingredients have 4 Servings
  • 2 lbs Corned Beef
  • 10 Cups Water (cold)
  • 1 lb Red Potatoes (halved)
  • 1 small Head of Cabbage (cut into 6 wedges)
  • 2 medium Yellow Onion
  • 4 White Turnips (peeled & halved)
  • 2 Carrots (peeled & quartered)
  • 2 small Leek (trimmed, split and washed)
  • 2 Kohlrabi (peeled & quartered)
  • 2 Bay Leaves
  • 1 1/2 tsp Ground Thyme
  • Salt

Instruction

  • Rinse the corned beef thoroughly under cool water. Place it in a large pot of cold water. Bring the water to a gentle boil.
  • Skim off and discard any impurities (in the form of foam) that have collected on the surface.
  • Reduce the heat to low, cover, and cook the meat at a very light boil for 2 1/4 hours.
  • Add the vegetables, herbs and salt to the pot, and bring to a boil, and boil for 30 minutes, or until the vegetables are tender.
  • Remove the meat from the pot and cut it into thin slices.
  • Serve with the vegetables and liquid if desired.