New England Boiled Dinner
|Corned beef brisket||5 Pound|
|Water||2 Cup (32 tbs) (Adjust Quantity As Needed To Cover)|
|Rutabagas||4 Large, peeled and sliced (Yellow Turnips)|
|Carrots||6 , scraped and left whole|
|Onions||12 Small, peeled|
|Potatoes||6 Medium, peeled|
|Cabbage head||1 , cut into wedges|
1. Place the meat in a deep kettle, cover with water and add the bay leaf and peppercorns. Bring the water to a boil and skim off the fat. Cover the pot, reduce the heat and simmer three hours.
2. Add the vegetables and simmer until the meat and vegetables are tender, about forty-five minutes longer.
3. Place the meat in the center of a platter and surround with the vegetables. Accompany with horseradish and mustard pickle. (The broth may be reserved for soups.)