Put the beef brisket in a large saucepan or soup kettle and cover it with water.
Add all remaining ingredients exept the carrots, potatoes and cabbage and bring to a boil.
Reduce the heat to low and simmer for 3 to 4 hours with the lid slightly ajar so the steam can escape.
Remove from heat, let cool to room temperature and refrigerate overnight.
The next day, remove the fat that has solidified on top. Bring the brisket and stock mixture slowly to boil and add the carrots and potatoes.
Cook for 30 mins or until the vegetables are almost tender.
Add the cabbage and cook for about 15 mins or until the cabbage can be easily pierced with a fork.
Originally Submitted
4/1/2010
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