New England Boiled Dinner

New England Boiled Dinner
Serve this American classic with Mustard Sauce, Horseradish Cream, corn
muffins, and unsalted butter. Plan for some leftovers for corned beef hash.
4-5 lbs corned beef brisket
4 medium onions, outer skins removed
6 medium potatoes, peeled
8 small young beets
6 carrots, scrubbed and scraped
6 small turnips, scrubbed
1 medium head green cabbage, quartered and cored
Rinse the corned beef under cold running water to remove the brine. Place in
a large pot, cover with cold water, and bring to a boil, skimming off the
scum that rises to the surface during the first 10 minutes. Cover and simmer
for 2 hours. Then add the onions and potatoes, and continue to simmer.
Meanwhile, bring a quantity of water to boil in another saucepan and add the
beets. Boil them for 30-40 minutes, or until they are barely tender when
pierced with a knife. Drain and put them in a 250� F oven to keep warm. When
the onions and potatoes have cooked for 15 minutes, add the carrots and
turnips to the pot and simmer for 30 minutes more. Remove and slice the meat
and arrange, surrounded by vegetables, on an ovenproof platter. Place in the
warm oven, along with the dish of beets. Turn up the heat under the broth
and, when it boils, add the cabbage. Boil for 3 minutes, drain, and place in
a separate serving bowl. Serve the beef surrounded by carrots, turnips,
onions, and potatoes, with the beets and cabbage in separate bowls.
Serves 6 to 8
Cookbook: The Fannie Farmer Cookbook
Author: Marion Cunningham
Typed By: Susan Godfrey
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