|Lean beef||5 Pound|
|White turnip||1 , quartered|
|Parsnip||1 , cut in to chunks|
|Onion||1 Large, stuck with 6 cloves|
|Carrots||3 , cut in to chunks|
|Celery stalks with leaves||4|
Place the meat in a heavy kettle, then add all the ingredients except the salt.
Cover with water, bring to a boil, and boil for 5 minutes.
Skim off froth, then add salt.
Cover, lower the heat, and simmer 2 to 2 1/2 hours or until meat is very tender when pierced with a fork.
Potatoes and cabbage are especially compatible with boiled beef and may be cooked separately or added to the meat for the last hour.
When meat is tender, lift from the broth, place on warm platter, and surround with cooked vegetables.