New England Boiled Dinner

READY IN: 3hrs 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Rinse the corned beef with cold water.
  • Place the corned beef in a very large pot.
  • Cover with cold water and bring to a boil.
  • Skim off any surface scum once it reaches a boil.
  • Add bay leaves, cover and simmer for two hours.
  • Add the potatoes and onions and cook for 20 minutes.
  • Add the carrots, turnips and parsnips and cook for 30 more minutes.
  • Meanwhile, put beets in a large pot of cold water and bring to a boil.
  • Add a large pinch of salt once boiling.
  • Reduce heat to a low simmer, half cover and continue cooking for 35 minutes, then strain.
  • When cool, remove the peels and put the beets in a gratin dish with some butter and/or vinegar in a 200 degree oven to keep warm.
  • When assembling the dish, do not include the beets with the other veggies. Serve them as are in their own gratin dish.
  • Remove the meat from the pot and place on an oven proof platter or roasting pan, cover with tinfoil and place in the oven with the beets.
  • Bring the broth and vegetable mixture up to a boil and add the cabbage. Boil for 5 minutes and then turn down to a simmer and cook for at least 3 more minutes, more if you like softer cabbage (I do it for 10 more minutes).
  • Slice the meat and serve on a platter, surrounded by the vegetables and some of the stock or pot liqueur .
  • Enjoy!
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