Corned beef is beef brisket that has been cured in brine to give it a distinct flavor; it should not be confused with the plain cut of meat called “brisket.” Corned beef is sold in a sealed plastic bag with the brine. Since the brine contains plenty of salt, none is added to the recipe.
Omit 1 medium onion. Decrease simmer time of beef in step 2 to 2 hours. Skim fat from broth. Add 6 small onions, 6 medium carrots (cut in half), 3 medium potatoes (peeled and cut in half) and, if desired, 3 turnips (peeled and cut into cubes) to broth. Cover; simmer 20 minutes. Remove beef to warm platter; keep warm. Add cabbage to broth and vegetables. Heat to boiling; reduce heat. Simmer uncovered about 15 minutes or until vegetables are tender.