Iowa Boiled Beef Dinner
|Lean boneless beef chuck roast||4 Pound|
|Water||6 Cup (96 tbs)|
|Potatoes||6 Small, scrubbed|
|Yellow onions||6 , peeled|
|Carrots||6 Medium, pared and quartered|
|Cabbage||2 Pound (1 Medium Size)|
1 In a large kettle,place the meat add salt, peppercorns, bay leaf, and water. Cover, heat to boiling and simmer for 1 1/2 hours.
2 Remove the meat; let any fat rise to the top of broth; skim and return meat to the kettle.
3 Cut off a band of skin around middle of each potato.
4 In the kettle, place the potatoes, onions, and carrots around meat; simmer for 1 hour longer, or until the meat is fork-tender.
5 Cut the cabbage into 6 wedges; arrange on top of meat and vegetables. Cover and cook for 15 minutes, or until the cabbage is tender.
6 Remove the cabbage with a slotted spoon.
7 On a heated large serving platter,place the cabbage at one side ; place meat in the center and carrots at the other side. Place onions and potatoes in a serving bowl. Serve immediately.