New England Boiled Dinner

== Description ==
Serve this American classic with mustard sauce, horseradish cream, corn muffins, and unsalted butter. Plan for some leftovers for corned beef hash.
* Contributed by Catsrecipes Y-Group
* Source: The Fannie Farmer Cookbook by Marion Cunningham
* Typed By: Susan Godfrey <alexanderjamesmom@gmail.com>
* Serves 6 to 8
== Ingredients ==
* 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
== Directions ==
# 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.
Category:Cathy's Recipes
Category:New England Meat Dishes
Category:Corned beef Recipes
Category:Onion Recipes
Category:Potato Recipes
Category:Beet Recipes
Category:Carrot Recipes
Category:Turnip Recipes
Category:Green cabbage Recipes