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1
Rinse the corned beef with cold water.
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2
Place the corned beef in a very large pot.
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3
Cover with cold water and bring to a boil.
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4
Skim off any surface scum once it reaches a boil.
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5
Add bay leaves, cover and simmer for two hours.
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6
Add the potatoes and onions and cook for 20 minutes.
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7
Add the carrots, turnips and parsnips and cook for 30 more minutes.
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8
Meanwhile, put beets in a large pot of cold water and bring to a boil.
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9
Add a large pinch of salt once boiling.
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10
Reduce heat to a low simmer, half cover and continue cooking for 35 minutes, then strain.
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11
When cool, remove the peels and put the beets in a gratin dish with some butter and/or vinegar in a 200 degree oven to keep warm.
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12
When assembling the dish, do not include the beets with the other veggies. Serve them as are in their own gratin dish.
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13
Remove the meat from the pot and place on an oven proof platter or roasting pan, cover with tinfoil and place in the oven with the beets.
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14
Bring the broth and vegetable mixture up to a boil and add the cabbage. Boil for 5 minutes and then turn down to a simmer and cook for at least 3 more minutes, more if you like softer cabbage (I do it for 10 more minutes).
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15
Slice the meat and serve on a platter, surrounded by the vegetables and some of the stock or pot liqueur .
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16
Enjoy!
