Jiggs Dinner – Corned Beef and Cabbage
When it comes to a healthy meal from mother nature, it doesn't get much better than this.
- 2 pounds corned corned beef
- 6 carrots 1 medium turnip
- 6 potatoes
- 3 parsnips
- 1 head cabbage
Cover corned beef with cold water and allow to soak overnight. Drain water from meat and fresh water. Bring to a boil and reduce to a simmer for about 2 hours. Peel carrots and parsnips. Cut in half lengthwise. Cut peeled potatoes in half and turnip into thick slices. Cut cabbage into large wedges. Wash vegetables in cold water. Add vegetables to the meat about 30 minutes before the meat is cooked.