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Slow-Cooked New England Boiled Dinner

Quick.easy.cooking's picture
Ingredients
  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
Directions

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.

Recipe Summary

Cuisine: 
New England
Course: 
Main Dish
Ingredient: 
Beef

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