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Corned Beef Round Dinner

Ingredients:

• 1 Helmbold's corned beef bottom or eye round
• Fresh potatoes, quartered (leave skin on for better nutrition if desired)
• Fresh peeled carrots cut into 2" lengths
• Fresh peeled turnips, quartered
• One head green cabbage, quartered
• Stick or ground clove and bay leaf (optional for flavor - just a pinch)

Note: Sprinkle vegetables with black pepper only.

Do not add salt, as corned beef is already cured and seasoned with salt.

 
Instructions:

1. Place 3" of water in a pot large enough to hold the meat and the vegetables you will add later. Bring water to a boil.
    
2. Place corned beef in pot. Add clove and bay leaf if desired. Turn heat down to a simmer, and cover.
    
3. Cook corned beef 20 minutes per lb. Do not boil the meat - be careful to simmer it.
    
4. About 45 minutes to an hour before the meat is done, place vegetables on top and along the sides of the corned beef. Re-cover, and continue simmering the meat and vegetables.