Corned Beef Dinner
|Corned beef brisket||1|
|Water||16 Cup (256 tbs)|
|Garlic||3 Clove (15 gm)|
|Dried thyme||2 Milliliter|
Rinse brisket; place in large stock pot along with water, celery, bay leaf, cloves, garlic and thyme.
Bring to boil, reduce heat and simmer, covered, just until tender, 2-1/2 to 3 hours.
Skim off fat.
Peel carrots, potatoes, parsnips and onions; peel rutabaga and cut into finger-size sticks.
Add carrots, potatoes, parsnips, onions and rutabaga to pot; bring to gentle boil.
Reduce heat to simmer; cover and cook for 10 to 15 minutes or until vegetables are tender-crisp.
Cut cabbage into 4 wedges; lay over vegetables and simmer for 10 to 15 minutes or until vegetables and beef are fork tender.
Remove beef and slice.
Arrange in center of warm platter, with vegetables around edge.
Strain about 1 cup (250 mL) cooking liquid and serve as sauce if desired.