Classic New England Boiled Dinner for Saint Patrick's Day |
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Prep Time: 30 Minutes Cook Time: 270 Minutes |
Ready In: 300 Minutes Servings: 8 |
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this is the real deal - Ingredients:
4 lbs corned beef |
6 carrots, quartered |
2 turnips, diced |
8 small onions |
6 potatoes, quartered |
1 head cabbage, cut into wedges |
Directions:
1. Peel and cut each of the vegetables.
2. Put slab of corned beef into a large pot [5-7 quarts] and cover with cold water; bring to a boil.
3. Reduce heat to medium or medium-low and cook very slowly for 4 hours.
4. Remove meat.
5. Bring stock to a boil; add carrots, turnips and onions; cook for 15 minutes on medium heat.
6. Add potatoes and cook another 15 minutes.
7. Add cabbage and cook for 15-20 minutes more.
8. Shred the corned beef [or slice or cube it, as desired] into bite-sized pieces and put it back in with the stock and vegetables.
9. Heat thoroughly and serve.
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