New England Boiled Dinner
|Corned beef||4 Pound|
|Carrots||6 , quartered|
|Potatoes||6 Medium, quartered|
|Yellow turnip||1 Medium, quartered|
|Green cabbage||1 Small, quartered|
|Crookneck squash/Butternut squash||1 Pound, peeled and cut in thick slices|
Place beef in a large kettle, cover with tepid water and a lid and bring slowly to a boil.
Skim, then simmer gently for 2-3 hours or until meat is tender; 35 minutes before end of cooking, add carrots, potatoes and turnip.
Then 15 minutes before end of cooking, add cabbage and squash.
When adding vegetables, turn up the heat to bring liquid quickly back to a boil and reduce it again so simmering continues.
At this stage, taste the liquid to see if seasoning is needed to flavor the vegetables.
To serve, drain beef and arrange on a platter, surrounded by vegetables.
Serving size: Complete recipe
Calories 3797 Calories from Fat 1473
% Daily Value*
Total Fat 164 g252.2%
Saturated Fat 64.8 g324.1%
Trans Fat 0 g
Cholesterol 880 mg293.3%
Sodium 2206.2 mg91.9%
Total Carbohydrates 322 g107.5%
Dietary Fiber 57.6 g230.4%
Sugars 55.1 g
Protein 276 g552.9%
Vitamin A 1241.9% Vitamin C 753.7%
Calcium 62.2% Iron 80.8%
*Based on a 2000 Calorie diet