New England Boiled Dinner |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
1 (4 3/4-pound) cured corned beef brisket |
4 quarts water |
1/2 cup maple syrup |
20 small boiling onions, peeled (about 1 pound) |
10 carrots, scraped and cut crosswise into 4 pieces (about 1 1/4 pounds) |
5 baking potatoes, peeled and quartered (about 2 1/2 pounds) |
5 turnips, peeled and quartered (about 1 1/4 pounds) |
1 (2-pound) green cabbage, cored and cut into 10 wedges |
Directions:
1. Trim fat from brisket. Place brisket in a large stockpot; add water. Bring to a boil; cover, reduce heat, and simmer 2 hours or until tender. Remove brisket from pot, and set cooking liquid aside. Place brisket in a large baking dish; drizzle with syrup. Bake, uncovered, at 400° for 20 minutes.
2. Add onions and next 3 ingredients to stockpot; bring to a boil. Cover and cook 20 minutes. Add cabbage; cover and cook an additional 5 minutes or until the vegetables are tender. Remove vegetables with a slotted spoon, and place on a serving platter. Thinly slice brisket, and place on platter.
3. Drizzle drippings from baking dish over sliced brisket.
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