Classic New England Boiled Dinner
|Corned beef||3 Pound|
|Ginger ale||4 Cup (64 tbs)|
|Rutabaga||1⁄2 Large, peeled|
1 Slash fat edges of roast at 1-inch intervals.
2 Score fat on top and bottom of roast.
3 Place roast, fat-side down, in a floured roasting bag set in a deep 4-quart casserole.
4 Choose the size roasting bag and baking dish that allows the meat to be as totally immersed in liquid as possible.
5 Add spices from corned-beef package, if any.
6 Add ginger ale to cover roast.
7 Tie roasting bag with a string, leaving a 2-inch opening to vent steam.
8 Microwave at 100% (HIGH)for 10 minutes.
10 Microwave at 30% (MEDIUM LOW) for 30 minutes.
11 Carefully open the roasting bag; turn roast over.
12 Add potatoes, onions, carrots and rutabaga.
13 Tie the bag, leaving a 2-inch opening.
14 Microwave at 30% (MEDIUM LOW) for 60 minutes or until meat can be pierced with a fork with little resistance.
15 Open the roasting bag; let steam escape.
16 Add cabbage wedges.
17 Tie the roasting bag, leaving a 2-inch opening.
18 Microwave at 30% (MEDIUM LOW)for 30 minutes.
19 Allow steam to escape before testing for doneness.
20 Meat is done when it can be easily pieced with a fork.
21 When meat and vegetables are done, tie the bag tightly.
22 Let stand for 20 minutes and reserve the cooking liquid.
23 Carve meat in thin slices diagonally across the grain.
24 Arrange on a warm serving platter with vegetables.
Refrigerate any leftover corned beef and vegetables in cooking liquid.