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New England Boiled Dinner
Ingredients:
1 3-4 lb. corned beef brisket
Water
4 oz. salt pork, opt.
6 sm. onions
4 medium potatoes, peeled and quartered
4 medium carrots, quartered
3 medium parsnips, peeled and cut in chunks
2 medium rutabagas, peeled and cubed
1 sm. cabbage, cored and cut in wedges
Salt and pepper
1 3-4 lb. corned beef brisket
Water
4 oz. salt pork, opt.
6 sm. onions
4 medium potatoes, peeled and quartered
4 medium carrots, quartered
3 medium parsnips, peeled and cut in chunks
2 medium rutabagas, peeled and cubed
1 sm. cabbage, cored and cut in wedges
Salt and pepper
Directions:
Place corned beef in large kettle or Dutch oven; add water to cover meat. Add salt pork, if desired. Bring to boiling; reduce heat and simmer, covered, till corned beef is tender, about 2 1/2 hours. Remove corned beef and salt pork from kettle. Add onions, potaroes, carrots, parsnips, and rutabagas to cooking liquid. Cover; cook 15 minutes. Add cabbage; cover and cook till cabbage is tender, 15 to 20 minutes more. Return corned beef to kettle; heat through. Transfer corned beef and vegetables to serving platter. Season with salt and pepper.
Makes 6-8 Servings
Place corned beef in large kettle or Dutch oven; add water to cover meat. Add salt pork, if desired. Bring to boiling; reduce heat and simmer, covered, till corned beef is tender, about 2 1/2 hours. Remove corned beef and salt pork from kettle. Add onions, potaroes, carrots, parsnips, and rutabagas to cooking liquid. Cover; cook 15 minutes. Add cabbage; cover and cook till cabbage is tender, 15 to 20 minutes more. Return corned beef to kettle; heat through. Transfer corned beef and vegetables to serving platter. Season with salt and pepper.
Makes 6-8 Servings
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