New England Boiled Dinner

Total Time: 3 hrs 50 mins Preparation Time: 50 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 4 -5 lbs corned beef brisket
• 2 bay leaves
• 6 medium yukon gold potatoes, quartered or 9 small red potatoes, left whole
• 5 medium onions, peeled, keep the stem to hold them together
• 6 large carrots, peeled and cut into 2 inch pieces
• 2 baby turnips, peeled and cut into 2 inch pieces
• 3 large parsnips, peeled and cut into 2 inch pieces
• 8 small beets, see included recipe (optional, serve on their own)
• 1 medium green cabbage, cored and cut into 8 chunks

Recipe

• 1 rinse the corned beef with cold water.
• 2 place the corned beef in a very large pot.
• 3 cover with cold water and bring to a boil.
• 4 skim off any surface scum once it reaches a boil.
• 5 add bay leaves, cover and simmer for two hours.
• 6 add the potatoes and onions and cook for 20 minutes.
• 7 add the carrots, turnips and parsnips and cook for 30 more minutes.
• 8 meanwhile, put beets in a large pot of cold water and bring to a boil.
• 9 add a large pinch of salt once boiling.
• 10 reduce heat to a low simmer, half cover and continue cooking for 35 minutes, then strain.
• 11 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.
• 12 when assembling the dish, do not include the beets with the other veggies. serve them as are in their own gratin dish.
• 13 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.
• 14 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).
• 15 slice the meat and serve on a platter, surrounded by the vegetables and some of the stock or pot liqueur .
• 16 enjoy!