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Iowa Boiled Beef Dinner

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Ingredients
  Lean boneless beef chuck roast 4 Pound
  Salt 1 Tablespoon
  Peppercorns 2
  Bay leaf 1
  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)
Directions

MAKING
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.

SERVING
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Beef
Interest: 
Party
Servings: 
16

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