New England Boiled Dinner (corned Beef & Cabbage)

Total Time: 5 hrs Preparation Time: 30 mins Cook Time: 4 hrs 30 mins

Ingredients

• Servings: 5
• 5 -6 lbs corned beef
• 1/2 medium onion, with skin on
• 2 cloves garlic, crushed
• 5 whole cloves
• 1 1/2 teaspoons pickling spices
• 2 bay leaves
• 1 head cabbage, remove outer leaves and cut through stem into 8 wedges
• 2 small turnips, peeled and cut into 1 inch chunks
• 6 large carrots, peeled,cut in one inch chunks
• 8 medium potatoes, peeled,cut in one inch chunks

Recipe

• 1 place corned beef in a large pot, cover with cold water.
• 2 bring to a simmer, simmer for 5 minutes, then remove and rinse meat, empty the water out of the pan.
• 3 place meat back in the pan along with the onion, garlic, the cloves, pickling spice and bay leaves.
• 4 cover with 12 cups cold water, or more to cover the meat.
• 5 bring back to a simmer, partially cover the pan, simmer for 3- 4 hours (adding more water as necessary to keep beef covered), until beef is tender, but not falling apart.
• 6 remove the beef from the pot, wrap in foil, and keep warm.
• 7 strain the cooking liquid, and add it back to the pot, discarding the onion and spices.
• 8 bring the liquid back to a simmer, and add the vegetables in this order-- (you should end up with all the veggies in the pot together) cabbage--give it about 4 minutes, then add turnips--give them about 5 minutes, then add carrots--give them about 3 minutes, and then add potatoes, simmering for about 10-15 more minutes.
• 9 they should all be fork tender.
• 10 david serves it this way--slice corned beef thinly against the grain, place in a shallow soup bowl with vegetables, and ladle about 1/2 cup stock over all, with mustard and/or horseradish on the side.
• 11 we have it in dinner plates sliced, with our veggies on the side, and plenty of butter and salt and pepper on them.
• 12 also great with crusty bread, and maybe some mustard or horseradish on the side.