New england boiled beef dinner
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Corned Beef Brisket, 2 - 2 1/2 pounds | |
| 1 | teaspoon | Whole black peppers (or the seasoning packet included with the meat) |
| 2 | 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 |
Directions
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