Slow-Cooked New England Boiled Dinner
|Lean corned beef brisket/Ham butt||4 Pound, trimmed of all excess fat (1 Piece)|
|Rutabaga||1 Large, cut into 8 equal sized pieces|
|Parsnips||3 Small, peeled, cut in 2 inch lengths|
|Carrots||6 Medium, peeled, cut in 2 inch lengths|
|New red potatoes||8 Small, unpeeled|
|Leeks||4 Large, white and 2 inches of tender green, sliced in half lengthwise|
|Green cabbage head||1 Medium, cored and cut into 8 wedges|
|Black pepper||To Taste|
Place corned beef or ham in stockpot, cover with boiling water and simmer corned beef over medium heat until fork-tender, about 2 1/2 to 3 hours.
Simmer ham butt 3 to 4 hours, or until internal temperature reaches 170° on a meat thermometer.
Also with ham butt, skim off any scum that accumulates on surface during cooking.
Remove meat from stockpot; set aside.
Add rutabaga, parsnips, carrots, and potatoes to pot, bring to boil, reduce heat, cover, and simmer about 20 minutes.
Add leeks and cabbage wedges; simmer 10 more minutes.
Return meat to stockpot; add pepper to taste and simmer approximately 15 minutes to reheat.
Serve meat on a deep platter surrounded by vegetables; ladle some of the broth over all.