A down-home family favourite, our recipe has withstood the test of time.
3-4 pounds of thick corned salt beef
1 small turnip
4 large carrots
2 small onions
1 small cabbage
Savoury to taste
In a large stockpot, simmer salt meat for 1 hour. Pour off water. Repeat twice.
Taste water for saltiness, then add water to the last boil. Continue to simmer.
Prepare all vegetables by peeling, then half or quarter turnip, potatoes and cabbage; keep carrots and onions whole.
Add turnip to the simmering salt meat first, as it takes the longest to cook. Allow to simmer for 30 minutes, then add each vegetables as listed every 15 minutes .
Allow vegetables to simmer until cooked, but still firm. Add savoury to taste while cooking (Approx 5 hours for the whole meal).
To serve, lift out each vegetable with a slotted spoon and place on a large serving platter. Lift meat out using a slotted spoon onto another platter. Serve with fresh bread.
If there are any leftovers, serve the next day heated together in a skillet to have instant hash.