New England Boiled Dinner
Source of Recipe
Brenda Lee Olson
Recipe Introduction
This Traditional Recipe comes to us from the Chef at Worldwide recipes.
List of Ingredients
1-4 to 5 lb (approx. 2 kg) corned beef
10 to 12 medium-sized beets, peeled
3 to 4 parsnips, peeled and cut into large pieces
6 to 8 large carrots, scrubbed and cut into large pieces
3 to 4 turnips, peeled and quartered
10 to 15 small onions, peeled
6 to 8 medium-sized potatoes, scrubbed and quartered
1 head cabbage, cut into wedges
Dijon mustard and prepared horseradish as condiments.Recipe
Place the corned beef along with the pickling liquid and spices in a
large pot and add enough water to cover it. Simmer for about one hour
per pound, adding water as necessary to keep the beef covered.
Remove from the liquid, leaving the liquid in the pot, and place in a
shallow baking dish or other container. Place a cutting board or other
baking dish on top, and place several heavy weights (cans of food,
cast iron cookware, etc) on top to compress it.
Boil the beets in a separate pot for 30 to 45 minutes, until tender.
Meanwhile add the parsnips, carrots, turnips, and onions to the beef
cooking liquid and simmer for 30 minutes. Add the potatoes and simmer
for an additional 15 minutes, then add the cabbage wedges and simmer
15 minutes more.
Slice the beef and arrange with the vegetables on a large, deep
platter, along with a generous amount of the cooking liquid. Serve
mustard and horseradish on the side.
Serves 8 to 12.
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