Ingredients
1 corned beef brisket (3 to 4 pounds)1/2 pound sliced bacon6 medium carrots1 to 2 medium turnips, quartered6 medium potatoes, peeled and halved2 medium onions, quartered1 small head cabbage, cut into quarters
Preparation
Place brisket and enclosed seasoning packet in Dutch oven with enough water to cover. Simmer, covered, about 1 hour. Add bacon; simmer 1 to 1-1/2 hours longer or until beef is tender.
Remove brisket from Dutch oven and keep warm. Discard bacon; strain stock. Return stock to Dutch oven. Add carrots and turnips; simmer for 10 minutes Add potatoes and onions; simmer for 15 minutes more. Add cabbage, simmer for 10-15 minutes or until tender. Return brisket to stock; heat through. Place meat on a large platter with vegetables around it.
