Old New England Boiled Dinner
Yield
12 servingsPrep
10 minCook
4 hrsReady
4 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
corned beef
|
*
|
| 6 | each |
carrots
|
|
| 2 | each |
turnip
|
*
|
| 6 | each |
onions
|
|
| 6 | each |
potatoes
|
|
| 1 | each |
cabbage
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
corned beef
|
*
|
| 6 | each |
carrots
|
|
| 2 | each |
turnip
|
*
|
| 6 | each |
onions
|
|
| 6 | each |
potatoes
|
|
| 1 | each |
cabbage
|
|
Directions
Cut meat into serving-sized pieces, cover with water and bring to a boil.
Lower heat and simmer for approximately 3½ hours.
Remove meat and keep warm.
Scrub the vegetables and cut into quarters or cubes.
Cut the cabbage into 6 wedges.
Bring the broth to a boil; add carrots, turnips, onions and potatoes.
Cook for 15 minutes.
Add cabbage and cook for 15 to 20 minutes longer.
Arrange meat on serving platter and place vegetables around the meat in an attractive pattern.
Sprinkle all with fresh ground black pepper.
