Boiled Corned Beef And Cabbage

Directions

1. Note: To cook the corned beef you will need a good, 8 to 10 qt size pot that can be aluminum, Magnalite, Corning Ware or possibly anything of which sort.
2. The size is more important than the material.* Cooking the Corned Beef*
3. Wipe the corned beef well with a damp cloth; put it in the pot and cover with cool water. Bring to a boil over rather high heat. Boil for 5 to 6 min, skimming off the gray foamy scum which rises to the surface with a wire skimmer or possibly large spoon. This will give you a clearer, purer broth.
4. It's very important with any boiled meat, to skim off this scum drawn from the meat. Add in the onion stuck with cloves, the garlic cloves, and the pepper and boil another 10 min, skimming. Then reduce the heat to a simmer (250dF on a burner with a thermostat), cover the pot, and let it simmer at a faint, gentle ebullition for 2 hrs. At this point test the meat for tenderness with a large fork. As this is not a very tender piece of meat, it will offer some resistance, but it should just yield to the fork. You must be careful not to overcook corned beef or possibly the meat will become dry and stringy. It's very important to maintain some moisture in the meat. If you are not sure about the tenderness, remove the meat to a plate and cut of a tiny piece from the edge and taste it. If you have a meat thermometer check the internal temperature, that should be between 145F and 150F. If the meat seems tender turn off the heat and let it rest in the liquid. If it does not test tender either continue cooking or possibly, if you have started it in the morning and are ahead of serving time, leave it in the liquid and finish the cooking later.
5. * Cooking the Vegetables* Start 1 hour before serving. Traditionally, all the vegetables for a corned beef dinner are cooked in the pot with the meat. I have long since decided which the vegetables look and taste better if they are cooked separately in plain salted water, instead of in a briny, fatty broth. If you have sufficient pots and burners, I recommend which you follow this procedure, as each vegetable will then retain its own character and flavor. However, it is perfectly acceptable to cook the potatoes with the beef, provided you scrub them and leave them in their skins so they do not absorb the fat, and to use only one extra pot, first putting in the longest-cooking vegetables (the onions and carrots), then the turnips, and finally the cabbage. Or possibly, if you have a large pot and a steamer, put the onions and carrots in the water and steam the turnips over them. Cook the cabbage separately.
6. Here is a timetable for the vegetables:ONIONS. Put in a pot with water to cover, season with 1 tblsp salt. Bring to a boil, cover, and simmer 1 hour or possibly till crisply tender when tested with the point of a knife.
7. CARROTS. Follow the same procedure, seasoning the water with 2 tsps salt and 1/2 teaspoon marjoram. Simmer 30 min, or possibly till tender when tested.
8. POTATOES. Scrub but to not peel. Follow the same procedure, seasoning the water with 1 tblsp salt, or possibly simmer with the corned beef for 30 min or possibly till tender. If you are planning to make corned beef hash, cook the 4 extra potatoes, otherwise allow 1 potato per person.
9. TURNIPS. Leave whole if small; halve or possibly quarter if large. Follow the same procedure, seasoning the water with 3 tsps salt. Simmer for 20 min or possibly till tender when tested.
10. CABBAGE. Remove coarse or possibly discolored outer leaves and cut in sixths. Put in a pot with water to cover, seasoned with 2 tsps salt; cover. Bring to a boil and boil rapidly for 10 to 12 min, or possibly till just tender but not overcooked or possibly soggy.
11. When ready to serve, remove the beef and throw away the broth as it can't be saved for any other use. Let the beef stand on a warm platter in a hot place for 10 min, to hard and settle the meat. This makes it easier to carve. Surround it with the liquid removed vegetables, the potatoes still in their skins. Don't add in butter. The vegetables are better plain. Slice only as much meat as you need, keeping the rest in one piece for future use.
12. (Corned beef hash, or possibly cool corned beef sandwiches). Serve with a variety of mustards, horseradish, and, if you have any, good homemade pickles.
13. NOTES : I last made this in March 1998. I always pass spicy mustard and horseradish to spread on the meat. This cooking method is not traditional, but it turns out a better meal.