New england boiled beef dinner

Yield: 1 Servings

Measure Ingredient
1 \N Corned Beef Brisket, 2 - 2 1/2 pounds
1 teaspoon Whole black peppers (or the seasoning packet included with the meat)
2 \N Bay leaves
2 mediums Potatoes, peeled and quartered
3 mediums Carrots, quartered
1 medium Rutabaga, peeled and cut into chunks
1 medium Onion, cut into wedges
1 small Cabbage. cut into wedges

This comes from the Better HOmes and Gardens New Cook Book 1989.

Place meat in a dutch oven, adding juices and spices from package. Add water to cover meat. Add peppers and bay leaves. Bring to boiling, reduce heat. Cover and simmer 2 hours or until almost tender.

Add carrots, potatoes, and rutabaga. Return to boiling, reduce heat, cover and simmer 10 minutes. Add cabbage cover, cook 15-20 minutes until tender.

Discard bay leaves before serving.

We do not generally like rutabaga, but it adds a wonderful flavor to this dish. However, it does not smell great. Don't let that fool you. We like to eat the cabbage the next day after it has had a chance to soak all of the juices and flavor from the pan. Deeeeeeelicious! Posted to EAT-L Digest 06 Dec 96 From: Valerie L Larson <MOOSE10475@...> Date: Sat, 7 Dec 1996 11:01:00 -0500

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