Ingredients:

3 Pounds of Corned Beef
4 Carrots
2 Turnips
4 small Parsnips
4 small Onions
1 Clove of Garlic (chopped fine)

Cooking Instructions

Put the corned beef on to boil in a large pot of cold water. Cover the pot.

When it begins boiling well, set it back to cook gently, and allow 3 hours or until tender.

Two hours before serving, add the whole carrots and quartered turnips and parsnips.

About a half hour before serving, add the onions, and the chopped garlic.

Let the vegetables boil with the beef.

Serve with the vegetables ranged around the rim of the platter.

Corned beef is also served with cabbage, but never boil the cabbage in the beef as both will become indigestible.

The meat should be as tender as a spring chicken when done.