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"Hunger is the best sauce in the world."--Cervantes

New England Boiled Dinner (Corned Beef) Recipe

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This recipe for New England Boiled Dinner (Corned Beef) is from Food for the Soul, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4-5 lb corned beef brisket
4 med onions, outer skins removed
6 med potatoes, peeled
8 small young beets
6 carrots, scrubbed and scraped
6 small turnips, scrubbed
1 med head green cabbage, quartered and cored
Directions:
Directions:
Rinse the corned beef under cold running water to remove the brine. Place in a large pot, cover with cold water, and bring to a boil, skimming off the scum that rises to the surface during the first 10 minutes. Cover and simmer for 2 hours. Add the onions and potatoes, and continue to simmer. Meanwhile, bring a quantity of water to a boil in another saucepan and add the beets. Boil them for 30 - 40 minutes, or until they are barely tender when pierced with a knife. Drain and put them in a 250º oven to keep warm. When the onions and potatoes have cooked for 15 minutes, add the carrots and turnips to the pot and simmer for 30 minutes more. Remove and slice the meat and arrange, surrounded by vegetables, on an ovenproof platter. Place in the warm oven, along with the dish of beets. Turn up the heat under the broth and, when it boils, add the cabbage. Boil for 3 minutes, drain, and place in a separate serving bowl. Serve the beef surrounded by carrots, turnips, onions and potatoes with the cabbage and beets in separate bowls.
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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