New England Boiled Dinner
Main Dish • Corned Beef
Serving size: Serves 6 to 8
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Ingredients
- 4 – 5 lbs corned beef brisket
- 4 medium onions, outer skins removed
- 6 medium potatoes, peeled
- 8 small young beets
- 6 carrots, scrubbed and scraped
- 6 small turnips, scrubbed
- 1 medium head green cabbage, quartered and cored
Directions
- 1. Rinse the corned beef under cold running water to remove the brine.
- 2. 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.
- 3. Cover and simmer for 2 hours.
- 4. Then add the onions and potatoes, and continue to simmer.
- 5. Meanwhile, bring a quantity of water to boil in another saucepan and add the beets.
- 6. Boil them for 30-40 minutes, or until they are barely tender when pierced with a knife.
- 7. Drain and put them in a 250°F oven to keep warm.
- 8. When the onions and potatoes have cooked for 15 minutes, add the carrots and turnips to the pot and simmer for 30 minutes more.
- 9. Remove and slice the meat and arrange, surrounded by vegetables, on an ovenproof platter.
- 10. Place in the warm oven, along with the dish of beets.
- 11. Turn up the heat under the broth and, when it boils, add the cabbage.
- 12. Boil for 3 minutes, drain, and place in a separate serving bowl.
- 13. Serve the beef surrounded by carrots, turnips, onions, and potatoes, with the beets and cabbage in separate bowls.
