New England Boiled Dinner (Clay Pot)

Recipe Ingredients

3 lbs	1362g / 48oz	Corned beef
4 cups	948ml	Water
1		Bay leaf
1 teaspoon	5ml	Thyme
3 sections		Parsley
1 teaspoon	5ml	Peppercorns
2		Anions - finely chapped
2		Carrots - sliced
2		Celery - sliced
		Accompaniments
1		Cabbage - cut into wedges (small)
6		Potatoes - cut into halves (small)
6		Carrots - cut 1 1/2" pieces
3		Parsnips - cut 1 1/2" pieces
1		Turnip - cut into cubes (small)
		A whole meal in one pot.

Recipe Instructions

Soak the pot in cold water for 10 minutes. Place the beef in the pot. Add the water. There should be sufficient water to just cover the beef. Add the herbs, onions, carrots and celery. Cover the pot and place in a cold oven. Turn the heat to 450F and bake for 1 hour.

Add the accompaniment vegetables, cover the pot and continue cooking for another hour. Serve with horseradish, or make a horseradish dressing by combining 1 cup sour cream, 3 tablespoons prepared horseradish and the juice of 1/2 lemon.

From "Cooking in Clay" by Irena Chalmers, Potpourri Press, Greensboro N. cup , 1974.

Source:
Michael Lomonaco

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