New England Boiled Dinner
Originally made with salted beef, today this American East Coast one-pot meal traditionally contains corned beef, ham or salt pork and is tasty and easy to prepare. Additional items such as chicken, cabbage, potatoes,turnips parsnips, onions, carrots and seasonings are added at various times and simmered slowly together. This is a traditional recipe from Maine. My grandmother would prepare this hearty meal on cold wintry afternoons.
2 pounds well-trimmed Corned Beef
1 small Onion, cut into fourths
1 clove Garlic, crushed
1 small head green Cabbage, cut into 6 wedges
6 small Onions
6 medium Carrots
and if desired 3 Turnips, cut into cubes
Pour enough cold water on corned beef in a 5 quart Dutch Oven just to cover. Add onion and garlic. Heat to boiling; reduce heat. Cover and simmer until beef is tender, about 1½ hours
Skim fat from broth. Add 6 small onions, 6 medium carrots and 3 potatoes. Cover and simmer 20 minutes. Remove beef to warm platter; keep warm. Add cabbage. Heat to boiling; reduce heat. Simmer uncovered until vegetables are tender, about 15 minutes.
Slice the beef and arrange with the vegetables on a large, deep platter, along with a generous amount of the cooking liquid. Serve mustard and horseradish on the side. This is a great meat and potatoes dinner that gets even better as leftovers.