New England Boiled Dinner

MizzNezz's Note:

Just have to have this once in a while!

• Total Time: 3 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 3 hrs

Ingredients:

Servings: 6

• 1 (3 1/2 lb) corned beef brisket
• 6 small onions
• 4 medium potatoes, peeled and quartered
• 3 medium carrots, peeled and quartered
• 3 medium parsnips, peeled and chunked
• 2 medium rutabagas, peeled and cut in small chunks
• 1 small cabbage, cut in wedges

Directions:

1. Place meat in dutch oven.
2. Add spices from pkg if desired.
3. Add water to cover meat.
4. Bring to a boil, reduce heat and simmer, covered 2 hours.
5. Add all vegetables EXCEPT cabbage.
6. Cover, return to boiling.
7. Reduce heat and simmer 15 minutes.
8. Add cabbage.
9. Cover; cook for 20 minutes more.
10. Season with salt and pepper.

Reviews

[Lennie]

This was the recipe I used for my St. Paddy's Day dinner on March 17/02, part of our Zaar "Go Irish - Go Green" cook-a-thon. The directions were clear and simple and, even though I had a smaller piece of corned beef, it all worked out great! I did steal an idea from one of Mirjam Dorn's recipes though, and added some apple juice and brown sugar to the water covering the beef. Inez, thanks for posting this; it really helped a corned-beef novice like me! I highly recommend this recipe to anyone who is unsure about cooking corned beef. Delicious ... I'll be making this again, for sure!

[gentleben richards]

My mom used pork shoulder. I save the liquid and some carrots,little onion and the cabbage.refridgerate,add to soup pan and add 2 lg cans of whole tomatoes W/basil to liquid 1/2 link of kilbasa more cabbage and re heat. rough cut tomatoes. love it Gentleben