Iowa Boiled Beef Dinner Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| 1 lean boneless chuck roast | ||
| Salt | 1 Tablespoon | |
| Peppercorns | 2 To taste | |
| Bay Leaf | 1 | |
| Water | 6 Cup (16 tbs) | |
| Potatoes | 6 Small, scrubbed | |
| Onions | 6 | |
| 6 medium-size carrots, pared and quartered | ||
| 1 medium-size cabbage | ||
Directions
1. Place meat in large kettle; add the salt, peppercorns, bay leaf and water. Cover; bring to boiling; simmer 1 1/2 hours.
2. Remove meat; let any fat rise to top of broth; skim; return meat to kettle.
3. Cut off a band of skin around middle of each potato; place potatoes, onions and carrots around meat in kettle; simmer for 1 hour longer, or until meat is tender.
4. Cut cabbage into 6 wedges; arrange on top of meat and vegetables; cover. Cook 15 minutes longer, or until cabbage is tender.
5. Remove cabbage with slotted spoon and place at one side of a heated, large, serving platter; place meat in center and carrots at other side. Place the onions and potatoes in separate serving bowl.
6. Skim any last traces of fat from broth; remove bay leaf; spoon broth over vegetables. (Or chill all broth and use to make soup for another meal.)
2. Remove meat; let any fat rise to top of broth; skim; return meat to kettle.
3. Cut off a band of skin around middle of each potato; place potatoes, onions and carrots around meat in kettle; simmer for 1 hour longer, or until meat is tender.
4. Cut cabbage into 6 wedges; arrange on top of meat and vegetables; cover. Cook 15 minutes longer, or until cabbage is tender.
5. Remove cabbage with slotted spoon and place at one side of a heated, large, serving platter; place meat in center and carrots at other side. Place the onions and potatoes in separate serving bowl.
6. Skim any last traces of fat from broth; remove bay leaf; spoon broth over vegetables. (Or chill all broth and use to make soup for another meal.)
Chef
