5 carrots, cut into 2 inch pieces
10 small boiling onions, peeled
1/2 cup maple syrup
2 quart water
2 1/2 lb cured corned beef brisket
3 baking potatoes, peeled and quartered
1 small green cabbage, cored and cut into wedges
Trim fat from brisket. Place in a large stockpot; add water. Bring to a boil, cover and reduce heat, simmering 2 hours or until tender. Preheat oven to 400 degrees. Remove brisket from pot. Set cooking liquid aside. Place brisket in a large baking dish coated with cooking spray. Drizzle with syrup. Bake, uncovered, at 400 for 20 minutes. Add onions, carrot, potato, and turnip to liquid in pot; bring to a boil over high heat. Cover; reduce heat to medium. Cook 25 minutes. Add cabbage; cook 5 minutes or until vegetables are tender. Drain; place on a serving platter. Cut brisket across grain into thin slices, and place on serving platter; drizzle with drippings from baking dish. Serves 5 From The Complete Cooking Light Cookbook Traditionally served for lunch (referred to dinner in our parts), this New England Boiled dinner provides a good meal before heading back out into the fields or barn to work.