Directions: |
Directions:Take ham or grey corned beef out of refrigerator an hour before you start. You will have to take the mesh off of ham and any thick pieces of fat (Corned beef should be good to go) Leave some fat, it's good for flavor. Put water in pot, place ham in pot, turn up the heat, wait to a good rolling boil and cover. Add 1 onion skinned and halved. I do put in some hot sauce,a few drops.(tenderizer). You can lower heat, but you still want a good boil, because this will have to cook for 4 hours before you put in any vegetables.(corned beef not so long, because it has no bone - 2 1/2 hours should be good before you put vegetables in) You will probably need more water by the time you're done.(Heat water before you add; cold water will make meat tough) You can also use two pots. Ham and cabbage in one and take some broth after two hours and put in another pot for other vegetables ,if you don't have a big enough pot for everything. Add more warm water to ham pot and keep other pot on side, waiting until ham is almost done to add vegetables.
First cut 1/2 inch off core of cabbage, 1/4 cabbage through the core. Add to pot. Wait twenty minutes add yellow turnip (cut to 1 inch cubes). Add another onion, wait ten minutes add purple top turnip, cut in 1/4's depending on size -- they're usually the size of a tennis ball, which works good. Now peel potatoes, cube in 1 inch pieces, add to pot with baby carrots. Another 20 minutes and veggies should be done. Some could be done already, so just scoop out and place in a bowl .Ham should be falling off bone by now and ready to eat .I'm always full by now.You always have to taste what you cook. Save the broth, it is a good beginning for lentil soup, actually any soup !!!! |
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