New England Boiled Dinner

1-4 to 5 lb (approx. 2 kg) corned beef
10 to 12 medium-sized beets, peeled
3 to 4 parsnips, peeled and cut into large pieces
6 to 8 large carrots, scrubbed and cut into large pieces
3 to 4 turnips, peeled and quartered
10 to 15 small onions, peeled
6 to 8 medium-sized potatoes, scrubbed and quartered
1 head cabbage, cut into wedges
Dijon style mustard and prepared horseradish as condiments.

Place the corned beef along with the pickling liquid and spices in a large
pot and add enough water to cover it.
 Simmer for about one hour per pound, adding water as necessary to keep the beef covered. 
Remove from the liquid, leaving the liquid in the pot, 
and place in a shallow baking dish or other container.
 Place a cutting board or other baking dish on top, and place
several heavy weights (cans of food, cast iron cookware, etc) on top to
compress it. Boil the beets in a separate pot for 30 to 45 minutes, until
tender. Meanwhile add the parsnips, carrots, and turnips to the beef
cooking liquid and simmer for 30 minutes. Add the potatoes and simmer for
an additional 15 minutes, then add the cabbage wedges and simmer 15 minutes
more. Slice the beef and arrange with the vegetables on a large, deep
platter, along with a generous amount of the cooking liquid. Serve mustard
and horseradish on the side. 

Serves 8 to 12.