New England Boiled Dinner (Clay Pot)
Classic boiled dinner is full of falvor and nutrition you need, and one pot tasty food that feeds the whole family! 89
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Ingredients
| 3 | pounds |
corned beef
|
|
| 4 | cups |
water
|
|
| 1 | each |
bay leaves
|
* |
| 1 | teaspoon |
thyme
|
* |
| 3 | Sprigs |
parsley leaves
|
* |
| 1 | teaspoon |
peppercorns
|
|
| 2 | each |
onions
finely chopped |
|
| 2 | each |
carrots
sliced |
|
| 2 | Stalks |
celery
sliced |
* |
| Accompaniments | |||
| 1 | small |
cabbage
cut into wedges |
* |
| 6 | small |
potatoes
cut into halves |
|
| 6 | each |
carrots
cut into 1/2 inch pieces |
|
| 3 | each |
parsnips
cut into 1/2 inch pieces |
* |
| 1 | small |
turnip
cut into cubes |
* |
Directions
Soak the pot in cold water for 10 minutes.
Place the beef in the pot.
Add the water.
There should be sufficient water to just cover the beef.
Add the herbs, onions, carrots and celery.
Cover the pot and place in a cold oven.
Turn the heat to 450F and bake for 1 hour.
Add the accompaniment vegetables, cover the pot and continue cooking for another hour.
Serve with horseradish, or make a horseradish dressing by combining 1 cup sour cream, 3 tablespoons prepared horseradish and the juice of ½ lemon.