Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Add 16 cups of water to a medium or large pot.

Using a vegetable peeler, peel carrots, turnips and potatoes. Cut the carrots in half then turn the carrots vertically and cut the carrots from the top to the bottom. Each carrots should be in four pieces. Cut the potato into 4 quarters.

Cut the turnip into 4 quarters and then cut each quarter in half. Cut the cabbage in half, and then each half into half. Remove the core of the cabbage.

Place corned beef into the pot with water, simmer for 2 – 4 hours. Place all the cut vegetables and continue to cook until potatoes are fork tender.