New england style corned beef
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | To 4 pounds fresh uncooked | |
| Corned beef brisket | ||
| Water | ||
| 2 | tablespoons | Black peppercorns |
| 6 | Carrots, peeled, thickly | |
| Sliced | ||
| 2 | larges | Turnips, peeled and |
| Quartered | ||
| 12 | smalls | White onions, peeled with |
| Root end left intact | ||
| 16 | smalls | New potatoes, scrubbed |
| 1 | small | Cabbage head, outer leaves |
| Removed, quartered | ||
Directions
Place beef in large pot and cover with water. Add peppercorns. Bring to a boil, reduce heat, and simmer for 3½ to 4 hours, until fork tender and meat easily releases when pierced.
Add vegetables to simmering pot, in stages, during final hour of cooking time: Add onions with one hour of cooking time remaining; carrots and turnips with 45 minutes remaining; cabbage with 30 minutes remaining; and potatoes with 20 minutes remaining.
Serve with mustard, pickles, and country rye bread.
Yield: 8 servings
MICHAEL'S PLACE SHOW #ML1C09