New England Boiled Dinner
|Corned beef||4 Pound|
|Cabbage||2 Pound, cored and quartered|
|New potatoes||16 , peeled (About 1 1/2 Inches In Diameter)|
|Carrots||6 Small, scraped|
|White onions||12 Small, peeled and trimmed (About 1 Inch In Diameter)|
|Finely chopped parsley||2 Tablespoon|
Before cooking the corned beef, ask your butcher whether it should be soaked in water to remove some of the salt.
If it has been mildly cured, soaking will not be necessary.
Place the corned beef in a 5- or 6-quart pot and cover it with enough cold water to rise at least 2 inches above the top of the meat.
Bring to a boil, skimming off any scum that rises to the surface.
Half cover the pot, turn the heat to its lowest point (the liquid should barely simmer) and cook the beef from 4 to 6 hours, or until tender.
If necessary, add more hot water to the pot from time to time to keep the meat constantly covered.
Cook the cabbage separately in boiling salted water for about 15 minutes.
The potatoes, carrots and onions may be cooked together in a pot of salted boiling water of their own.
The beets, however, require different treatment.
Scrub them thoroughly, then cut off their tops, leaving 1 inch of stem.
Cover them with boiling water and bring to a boil.
Simmer the beets from 1/2 to 1 1/2 hours, or until they are tender.
Let them cool a bit, then slip off their skins.