• Cooking Time:
  • Servings: 6 servings
  • Preparation Time:



  • 1 (3-4 lb.) corned brisket of beef
  • 3 qts. water
  • 2 bay leaves
  • 1/4 tsp peppercorns
  • 6 whole cloves
  • 6 whole med. potatoes, peeled
  • 6 whole carrots, peeled
  • 4 parsnips, peeled and cut in halves, crosswise
  • 3 onions, peeled and cut in halves crosswise
  • 1 turnip, peeled and quartered
  • 1 head cabbage, cut in 6 wedges


  • Place meat in deep kettle. Cover with water. Add bay leaves, peppercorns and cloves. Cover, bring to a boil; reduce heat and simmer 'til tender, about 3 hours.
  • Add potatoes, carrots, parsnips, onions and turnip. Simmer 30 min. Add cabbage and continue cooking 'til all veg are tender, about 20 min.
  • Place meat in center of platter, and surround with veg. (Reserve the broth for soups.)
  • Note: Many women prefer to cook a 5 lb. corned brisket of beef to have leftovers for sandwich making.

Categories: Misc. Soup/Stew  Soup 

Author Credit: Farm Journal America's Best Veg.

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