New England Boiled Dinner Recipe
Ingredients
| Corned beef | 3 4 Pound | |
| Carrots | 6 , quartered | |
| Potatoes | 6 Medium, quartered | |
| 1 medium yellow turnip, quartered | ||
| 1 small green cabbage, quartered | ||
| 1 lb crookneck or butternut squash, peeled and cut in thick slices | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Place beef in a large kettle, cover with tepid water and a lid and bring slowly to a boil.
Skim, then simmer gently for 2-3 hours or until meat is tender; 35 minutes before end of cooking, add carrots, potatoes and turnip.
Then 15 minutes before end of cooking, add cabbage and squash.
When adding vegetables, turn up the heat to bring liquid quickly back to a boil and reduce it again so simmering continues.
At this stage, taste the liquid to see if seasoning is needed to flavor the vegetables.
To serve, drain beef and arrange on a platter, surrounded by vegetables.
Skim, then simmer gently for 2-3 hours or until meat is tender; 35 minutes before end of cooking, add carrots, potatoes and turnip.
Then 15 minutes before end of cooking, add cabbage and squash.
When adding vegetables, turn up the heat to bring liquid quickly back to a boil and reduce it again so simmering continues.
At this stage, taste the liquid to see if seasoning is needed to flavor the vegetables.
To serve, drain beef and arrange on a platter, surrounded by vegetables.
Chef
