New England Boiled Dinner

This is my own recipe creation which also works well using a smoked ham picnic shoulder. For either brisket or ham reserve the cooking stock to make delightful soups. Cooking water for either boiled dinner may also be frozen to use at a later time. Cooking and prep times are approximate due to the size of meat and vegetables you use. ENJOY :)

• Ready In: 4 hrs 15 mins
• Serves: 4-6

Ingredients

• 3 -4  lbs corned beef brisket
• 2  onions, peeled and quartered
• 2  garlic cloves, minced
• 3  whole cloves
• 4  whole peppercorns
• 2  bay leaves
• 6  potatoes, pared (small to medium potatoes)
• 6  carrots, pared in 2-inch slices
• 1  head cabbage, cored and cut in wedges

Directions

1. Rinse corned beef and place in a large pot; barely cover with hot water.
2. Add onions, garlic.
3. Tie the whole cloves, peppercorns and bay leaves in a square of cheese cloth for easy removal from cooking stock.
4. Cover; simmer about 1 hour per pound of meat or until fork tender.
5. Remove meat from liquid; add potatoes and carrots.
6. Cover; bring to boiling, cook 10 minutes.
7. Add cabbage; cook 20 minutes more.
8. To carve corned beef cut across the grain in thin slices.