New England Boiled Dinner |
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Prep Time: 45 Minutes Cook Time: 240 Minutes |
Ready In: 285 Minutes Servings: 6 |
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This came from a pillsbury cook book I got when I moved into my first place. I use to make it once or twice a year, but it has become a Sunday favorite during the winter months in my home. My husband and kids just love it !! TIP : If corned beef is packaged with a spice packet; omit cloves and bay leaf. Ingredients:
3 lbs corned beef |
1 teaspoon peppercorns or 1/4 teaspoon ground pepper |
6 whole cloves |
1 bay leaf |
6 potatoes, peeled and quartered |
6 carrots, halved lengthwise |
1 medium head of cabbage, cut into 6 wedges |
Directions:
1. 1. In a large saucepan, cover corned beef with water. Add peppercorns, cloves and bay leaf.
2. 2. Cover and simmer for 3 to 3 1/2 hours or until tender.
3. 3.Add potatoes and carrots, cover and simmer for 15 minutes.
4. 4. Add cabbage and cook and additional 15 minutes or until vegetables are tender.
5. 5. Remove the bay leaf.
6. 6. Carefully remove the meat and slice. Remove vegetables into a separate bowl. Place some of the cooking liquid in with vegetables to keep them warm.
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