New England Boiled Dinner Recipe
Ingredients
5 pounds corned brisket of beef
Water to cover
1/2 bay leaf
6 whole peppercorns
4 large rutabagas (yellow turnips) peeled and sliced
6 carrots, scraped and left whole
6 parsnips, peeled and left whole (optional)
12 small onions, peeled
6 medium potatoes, peeled
1 head cabbage, cut in wedges
Directions
1. Place the meat in a deep kettle, cover with water and add the bay leaf and peppercorns. Bring the water to a boil and skim off the fat. Cover the pot, reduce the heat and simmer three hours.
2. Add the vegetables and simmer until the meat and vegetables are tender, about forty-five minutes longer.
3. Place the meat in the center of a platter and surround with the vegetables. Accompany with horseradish and mustard pickle. (The broth may be reserved for soups.)
2. Add the vegetables and simmer until the meat and vegetables are tender, about forty-five minutes longer.
3. Place the meat in the center of a platter and surround with the vegetables. Accompany with horseradish and mustard pickle. (The broth may be reserved for soups.)
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