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Iowa Boiled Beef Dinner

Chef.at.Home's picture
Ingredients
  Boneless lean chuck roast 1
  Salt 1 Tablespoon
  Peppercorns 2
  Bay leaf 1
  Water 6 Cup (96 tbs)
  Potatoes 6 Small, scrubbed
  Onions 6
  Carrots 6 Medium, pared and quartered
  Cabbage 1 Medium
Directions

1. Place meat in large kettle; add the salt, peppercorns, bay leaf and water. Cover; bring to boiling; simmer 1 1/2 hours.
2. Remove meat; let any fat rise to top of broth; skim; return meat to kettle.
3. Cut off a band of skin around middle of each potato; place potatoes, onions and carrots around meat in kettle; simmer for 1 hour longer, or until meat is tender.
4. Cut cabbage into 6 wedges; arrange on top of meat and vegetables; cover. Cook 15 minutes longer, or until cabbage is tender.
5. Remove cabbage with slotted spoon and place at one side of a heated, large, serving platter; place meat in center and carrots at other side. Place the onions and potatoes in separate serving bowl.
6. Skim any last traces of fat from broth; remove bay leaf; spoon broth over vegetables. (Or chill all broth and use to make soup for another meal.)

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
South American
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Beef

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