Slow-Cook New England Boiled Dinner
|Corned beef||3 Pound|
|Potatoes||6 , peeled and quartered|
|Carrots||6 , cut in half lengthwise|
|Cabbage head||1 Medium, 6 wedges|
In large saucepan, cover corned beef with water.
Add bay leaf and peppercorns.
Cover and simmer over low heat 3 to 3 1/2 hours until tender.
Add potatoes and carrots.
Cover and simmer 15 minutes.
Add cabbage; cook 15 minutes longer until vegetables are tender.
Cut meat into pieces.
Serve with broth and vegetables.