New England Boiled Dinner
|Corned beef brisket||4 Pound|
|Water||4 Cup (64 tbs)|
|Salt pork||4 Ounce|
Place corned beef in large kettle or Dutch oven; add water to cover meat.
Add salt pork, if desired.
Bring to boiling; reduce heat and simmer, covered, till corned beef is tender, about 2 1/2 hours.
Remove corned beef and salt pork from kettle.
Add onions, potatoes, carrots, parsnips, and rutabagas to cooking liquid.
Cover; cook 15 minutes.
Add cabbage; cover and cook till cabbage is tender, 15 to 20 minutes more.
Return corned beef to kettle; heat through.
Transfer corned beef and vegetables to serving platter.
Season to taste with salt and pepper.