Title: New England Boiled Beef Dinner
Categories: None
Yield: 1 Servings

1 Corned Beef Brisket, 2 - 2
-1/2 pounds
1 ts Whole black peppers (or the
-seasoning packet included
-with the meat)
2 Bay leaves
2 md Potatoes, peeled and
-quartered
3 md Carrots, quartered
1 md Rutabaga, peeled and cut
-into chunks
1 md Onion, cut into wedges
1 sm Cabbage. cut into wedges

This comes from the Better HOmes and Gardens New Cook Book 1989.

Place meat in a dutch oven, adding juices and spices from package. Add
water to cover meat. Add peppers and bay leaves. Bring to boiling, reduce
heat. Cover and simmer 2 hours or until almost tender.

Add carrots, potatoes, and rutabaga. Return to boiling, reduce heat, cover
and simmer 10 minutes. Add cabbage cover, cook 15-20 minutes until tender.
Discard bay leaves before serving.

We do not generally like rutabaga, but it adds a wonderful flavor to this
dish. However, it does not smell great. Don't let that fool you. We like to
eat the cabbage the next day after it has had a chance to soak all of the
juices and flavor from the pan. Deeeeeeelicious!

Posted to EAT-L Digest 06 Dec 96

From: Valerie L Larson

Date: Sat, 7 Dec 1996 11:01:00 -0500