Leftover meat can be served cold or chopped with vegetable for hash. Makes 4-6 servings. You can dilute broth with water to use in baking bean or pea soup.
Ingredients
- 3 lb. corned-feef brisket
- 1 med. onion
- 1 bay leaf
- 1 garlic clove
- 5 peppercorns
- 4 whole beets
- 4 potatoes
- 5 or 6 small carrots
- 5 or 6 small onions
- 1 tbsp caraway seeds
- 1 head cabbage, coarsely shredded
Directions
Wash beef; put in kettle & cover with boiling wter. Add medium onion, bay leaf, garlic & peppercorns. Cover & simmer 3 1/2 hours, or until tender. Meanwhile, cook beets separately & slip off skins. Add potatoes, carrots, & small onions to meat during last 35 minutes of cooking. Add caraway seeds & small amount of broth to cabbage. Cook 10 to 12 minutes, or until tender. Put cabbage in center of platter, cover with sliced meat, & arrange other vegetable around.
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Submitted 6/13/05.
Source: Woman's Day Encyclopedia
Submitted By: Rut Burbage
burbage@pell.net
Boiled Dinner, New England Style