Boeuf au Mi-Sel / Corned Beef

This is a nice dish for St. Patricks Day.
Your table condiments should include a fancy mustard
for the beef and cider vinegar on the cabbage.
Cold beer and rye bread will take it to the top!

Ingredients:
3 Pounds of Corned Beef
4 Carrots
2 Turnips
4 small Parsnips
4 small Onions
1 Clove of Garlic (chopped fine)

Directions:
Put the corned beef on to boil in a large pot of cold water.
Cover the pot. When it begins boiling well,
set it back to cook gently, and allow 3 hours or until tender.
Two hours before serving, add the whole carrots
and quartered turnips and parsnips.
About a half hour before serving,
add the onions, and the chopped garlic.
Let the vegetables boil with the beef.
Serve with the vegetables arranged around the rim of the platter.
Corned beef is also served with cabbage,