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Corned Beef Dinner (New England Boiled Dinner)

Corned beef can be found at the supermarket in a special package which also contains spices

Beef
Serves6
Prep0:20
Cooking time2:30
Total3:00
Meat Dishes & Casseroles

Ingredients

Directions

1.

2:30 TRIM fat from meat; PLACE in a medium Dutch oven; ADD contents of spice package (see note 2).

2.

2:45 ADD enough water to cover meat; BRING to a boil; REDUCE heat.

3.

3:00 COVER; SIMMER until almost tender, about 2 hours.

4.

5:00 (OPTIONAL-see notes) ADD potatoes, carrots and parsnips or rutabaga.

5.

5:10 ADD onions; RETURN to boil; REDUCE heat; COVER; SIMMER for 10 more minutes.

6.

5:20 ADD cabbage; COVER; COOK until tender, about 20 more minutes.

7.

NOTE: times shown are for supper at :00

8.

5:40 DISCARD bay leaves; TRANSFER vegetables to serving platter; thinly SLICE meat across the grain; PLACE on serving platter.

Season meat with salt and pepper; serve with prepared horseradish or mustard.

1. Grocery store corned beef comes in a couple of cuts, point and flat. We prefer the flat because it is easier to slice (for Reuben sandwiches.later!) 2. Add pepper and bay leaf only if brisket does not come with a packet of spices--otherwise, use the packet as directed. 3. If desired, use two parsnips cut into chunks (or a medium rutabaga) to zing up the dish. 4. For traditional corned beef and cabbage, prepare as directed but omit potatoes, carrots and parsnips.

From Better Homes and Gardens Cookbook, 12th ed; pg 340

Entered by Tom King via MasterCook

Nutrition

Per Serving (excluding unknown items): 451 Calories; 26g Fat (51.0% calories from fat); 27g Protein; 28g Carbohydrate; 6g Dietary Fiber; 91mg Cholesterol; 232mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 3 Fat.