Corned Beef With Boiled Vegetables

March 18, 2009 Updated: March 18, 2009

Corned Beef With Boiled VegetablesThis meal will instantly make the list of top ten family favorite dinners. Since corned beef takes at least 3 to 4 hours to cook, it is important to make preparation. I serve this meal with rye bread and always have butter and vinegar on the table.


1 5-6 pounds corned beef brisket
2 large onions, quartered
5-6 small red potatoes
8-10 carrots
1 head cabbage, cut into 4 quarters
1 pound green beans (tie together with string when cooking) 


Put brisket with all the spices included in package in cold water in a large pot. Add enough water to cover beef at least 5-6 inches.

Put onions in pot and gently boil. Reduce heat, cover and cook for 3 1/2 hours. During the last 30 minutes add the vegetables.

Put potatoes in the pot first and immerse in water. Add carrots, green beans and cabbage and place on top of roast. Cover pot.

Add more water if needed, but vegetables will be cooked by steam.  

Serve vegetables and beef on a beautiful serving dish and sprinkle with parsley.