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1
Place corned beef in a large pot, cover with cold water.
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2
Bring to a simmer, simmer for 5 minutes, then remove and rinse meat, empty the water out of the pan.
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3
Place meat back in the pan along with the onion, garlic, the cloves, pickling spice and bay leaves.
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4
Cover with 12 cups cold water, or more to cover the meat.
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5
Bring back to a simmer, partially cover the pan, simmer for 3- 4 hours (adding more water as necessary to keep beef covered), until beef is tender, but not falling apart.
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6
Remove the beef from the pot, wrap in foil, and keep warm.
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7
Strain the cooking liquid, and add it back to the pot, discarding the onion and spices.
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8
Bring the liquid back to a simmer, and add the vegetables in this order-- (you should end up with all the veggies in the pot together) cabbage--give it about 4 minutes, then add turnips--give them about 5 minutes, then add carrots--give them about 3 minutes, and then add potatoes, simmering for about 10-15 more minutes.
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9
They should all be fork tender.
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10
David serves it this way--slice corned beef thinly against the grain, place in a shallow soup bowl with vegetables, and ladle about 1/2 cup stock over all, with mustard and/or horseradish on the side.
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11
We have it in dinner plates sliced, with our veggies on the side, and plenty of butter and salt and pepper on them.
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12
Also great with crusty bread, and maybe some mustard or horseradish on the side.
