New England Boiled Dinner

Recipe Ingredients

4 lbs	1816g / 64oz	Corned beef brisket
1/4 lb	113g / 4oz	Salt pork - diced
1 tablespoon	15ml	Black peppercorns
6 tablespoons	90ml	Carrots - peeled (small)
		(or 3 large carrots - peeled and cubed)
3		Turnips - peeled and quartered
6		Onions - peeled (small)
6		Potatoes - peled (small)
		(or 3 large potatoes - peeled &
		Quartered)
1		Green cabbage - cored, cut in (small) wedges

Recipe Instructions

Rinse and dry corned beef. Trim off excess fat. Place in a Dutch oven with cold water to cover over high heat. Add salt pork and peppercorns. Cover and bring to a boil. When boiling, lower heat and gently simmer for 2 1/2 hours. Add carrots, turnips, onions, and potatoes and cook for about 20 minutes or until vegetables are almost tender. Add cabbage and cook for an additional 10 minutes or until cabbage is just tender.

When vegetables and cabbage are cooked, remove from heat. Remove meat from pan and carve into thin slices. Place down the center of a heated serving platter. Surround with vegetables and serve. This recipe serves 6.

Source:
MEAT & POTATOES by Judith Choate

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