New England Boiled Dinner Recipe
Ingredients
| 2 1/2 - to 3-pound beef corned brisket or round | ||
| Carrots | 6 Small (Have ready at serving time:) | |
| Onions | 6 Small (Have ready at serving time:) | |
| 3 medium potatoes, cut into halves | ||
| 1 small head cabbage, cut into 6 wedges | ||
Directions
Pour just enough cold water on beef in 4-quart Dutch oven to cover.
Heat to boiling; reduce heat.
Cover and simmer until beef is tender, about 2 hours.
Cover and refrigerate beef and 5 cups of the broth separately.
Store no longer than 48 hours.
TO SERVE: About 35 minutes before serving, remove fat from broth.
Heat beef, broth, carrots, onions and potatoes to boiling; reduce heat.
Cover and simmer until beef is hot and vegetables are tender, about 20 minutes.
Remove beef and vegetables to warm platter; keep warm.
Add cabbage to broth.
Heat to boiling; reduce heat.
Simmer uncovered until crisp-tender, about 15 minutes.
Heat to boiling; reduce heat.
Cover and simmer until beef is tender, about 2 hours.
Cover and refrigerate beef and 5 cups of the broth separately.
Store no longer than 48 hours.
TO SERVE: About 35 minutes before serving, remove fat from broth.
Heat beef, broth, carrots, onions and potatoes to boiling; reduce heat.
Cover and simmer until beef is hot and vegetables are tender, about 20 minutes.
Remove beef and vegetables to warm platter; keep warm.
Add cabbage to broth.
Heat to boiling; reduce heat.
Simmer uncovered until crisp-tender, about 15 minutes.
Chef
