Classic New England Boiled Dinner For Saint Patrick'S Day - cooking recipe

Ingredients

4 lbs corned beef
6 carrots, quartered
2 turnips, diced
8 small onions
6 potatoes, quartered
1 head cabbage, cut into wedges

Preparation

Peel and cut each of the vegetables.
Put slab of corned beef into a large pot [5-7 quarts] and cover with cold water; bring to a boil.
Reduce heat to medium or medium-low and cook very slowly for 4 hours.
Remove meat.
Bring stock to a boil; add carrots, turnips and onions; cook for 15 minutes on medium heat.
Add potatoes and cook another 15 minutes.
Add cabbage and cook for 15-20 minutes more.
Shred the corned beef [or slice or cube it, as desired] into bite-sized pieces and put it back in with the stock and vegetables.
Heat thoroughly and serve.