Boiled Dinner With Mustard Sauce Recipe
Ingredients
| Beef round roast | 2 Pound | |
| Corned beef brisket | 1 1 1/2 pound | |
| 1 1/2 teaspoons whole black peppers | ||
| Bay leaves | 2 | |
| Carrots | 6 Medium, cut in to chunks | |
| Potatoes | 3 Medium, quartered | |
| 2 medium parsnips or 1 medium rutabaga, peeled and cut into chunks | ||
| 1 medium onion, cut into 6 wedges | ||
| Cabbage | 1 Small | |
| Mustard Sauce | ||
Directions
Trim fat from beef roast and corned beef.
Place both meat pieces in a Dutch oven; add juices and spices clinging to corned beef from package.
Add enough water to cover meat.
Add 1 teaspoon of the whole black peppers and one of the bay leaves.
Bring to boiling; reduce heat.
Cover; simmer for 2 1/2 hours or till meat is tender.
About 30 minutes before serving, in a large saucepan combine carrots, potatoes, parsnips or rutabaga, and onion.
Pour 1 1/2 cups water over vegetables.
Add the remaining 1/2 teaspoon whole black peppers, 1 bay leaf, and 1/4 teaspoon salt.
Bring to boiling; reduce heat.
Cover and simmer for 25 to 30 minutes or till vegetables are tender.
Drain vegetables and discard bay leaf.
When meat is done, remove from liquid; discard liquid and bay leaf.
Cover meat; keep warm in a 300° oven.
Wipe out Dutch oven.
In Dutch oven bring 1/2 cup water to boiling.
Cut cabbage into 6 wedges; add to Dutch oven.
Cook, covered for 20 to 25 minutes or till tender.
Slice rump roast and slice brisket across the grain.
Refrigerate half of the meat for another meal.
Place both meat pieces in a Dutch oven; add juices and spices clinging to corned beef from package.
Add enough water to cover meat.
Add 1 teaspoon of the whole black peppers and one of the bay leaves.
Bring to boiling; reduce heat.
Cover; simmer for 2 1/2 hours or till meat is tender.
About 30 minutes before serving, in a large saucepan combine carrots, potatoes, parsnips or rutabaga, and onion.
Pour 1 1/2 cups water over vegetables.
Add the remaining 1/2 teaspoon whole black peppers, 1 bay leaf, and 1/4 teaspoon salt.
Bring to boiling; reduce heat.
Cover and simmer for 25 to 30 minutes or till vegetables are tender.
Drain vegetables and discard bay leaf.
When meat is done, remove from liquid; discard liquid and bay leaf.
Cover meat; keep warm in a 300° oven.
Wipe out Dutch oven.
In Dutch oven bring 1/2 cup water to boiling.
Cut cabbage into 6 wedges; add to Dutch oven.
Cook, covered for 20 to 25 minutes or till tender.
Slice rump roast and slice brisket across the grain.
Refrigerate half of the meat for another meal.
Chef
