Free Recipe New England Boiled Dinner 2
Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Ingredients for New England Boiled Dinner 2 Recipe
5 lb Corned brisket of beef
6 Peppercorns
Cold water to cover
1/2 pound salt pork
3 Parsnips-cubed
6 Carrots, scraped & cubed
2 c Cubed rutabaga, or 6 small
-white turnips-peeled
8 sm White onions-peeled
6 md Potatoes-quartered
4 Wedges green cabbage (up to
-6)
Chopped parsley
Melted butter
New England Boiled Dinner 2 Preparation
Place the corned beef in a kettle, add the peppercorns and cold water, cover, bring to a boil and simmer 4 to 5 hours or until the meat is tender, skimming occasionally. Remove meat and keep in warm place. Add the salt pork (in one piece), parsnips, carrots, rutabaga or turnips, onions and potatoes. Cook 30 minutes. Add cabbage wedges during the last 10 or 15 minutes and cook just until tender. Place the meat on platter and surround with the vegetables. Blend parsley with melted butter and spoon over vegetables. Discard salt pork, but save stock for a pot-au-feu or other stew Posted to MM-Recipes Digest V3 #3.TXT Posted to MM-Recipes Digest V4 #008 From: Julie Bertholf <jewel1@ix.netcom.com> Date: Mon, 6 Jan 1997 23:43:22 -0800
Cooking Temperature:
Recipe Serves: 8
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