Old new england boiled dinner
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Corned beef brisket |
| 6 | Carrots | |
| 2 | Turnips -- * see note | |
| 6 | Onions | |
| 6 | Potatoes | |
| 1 | Cabbage head | |
Directions
* Substitute rutabagas for turnips if desired.
Cut meat into serving-sized pieces, cover with water and bring to a boil. Lower heat and simmer for approximately 3-½ hours. Remove meat and keep warm.
Scrub the vegetables and cut into quarters or cubes. Cut the cabbage into 6 wedges.
Bring the broth to a boil; add carrots, turnips, onions and potatoes.
Cook for 15 minutes. Add cabbage and cook for 15-20 minutes longer.
Arrange meat on serving platter and place vegetables around the meat in an attractive pattern. Sprinkle all with fresh ground black pepper.
Recipe By : Jo Anne Merrill