Boiled Dinner New England Style Recipe
Ingredients
| Beef brisket | 3 Pound | |
| Onion | 1 Medium | |
| Bay Leaf | 1 | |
| Garlic | 1 Clove (5gm) | |
| Peppercorns | 5 | |
| 4 whole beets | ||
| Potatoes | 4 | |
| 5 or 6 small carrots | ||
| 5 or 6 small onions | ||
| Caraway seeds | 1 Tablespoon | |
| 1 head cabbage, coarsely shredded | ||
Directions
Wash corned beef; put in kettle and cover with boiling water.
Add medium onion, bay leaf, garlic, and peppercorns.
Cover and simmer for 3 1/2 hours, or until meat is tender.
Meanwhile, cook beets separately and slip off skins.
Add potatoes, carrots, and small onions to meat during last 35 minutes of cooking.
Add caraway seeds and small amount of broth to cabbage.
Cook for 10 to 12 minutes, or until tender.
Put cabbage on center of platter, cover with sliced meat, and arrange other vegetables around.
Leftover meat can be served cold or chopped with vegetables for hash.
Add medium onion, bay leaf, garlic, and peppercorns.
Cover and simmer for 3 1/2 hours, or until meat is tender.
Meanwhile, cook beets separately and slip off skins.
Add potatoes, carrots, and small onions to meat during last 35 minutes of cooking.
Add caraway seeds and small amount of broth to cabbage.
Cook for 10 to 12 minutes, or until tender.
Put cabbage on center of platter, cover with sliced meat, and arrange other vegetables around.
Leftover meat can be served cold or chopped with vegetables for hash.
Chef
