Place meat in a Dutch Oven, add juice and spices from corned beef package, if desired.
Add enough water to cover meat.
Bring to boiling, reduce heat and simmer, covered about 2 hours or till meat is tender.
Add Onions, potatoes, carrots, parsnips, and rutabagas to Dutch Oven.
Cover; return to boiling.
Reduce heat and simmer 15 minutes.
Cut cabbage into wedges; add to Dutch Oven.
Cover and cook for 15 to 20 minutes more until meat and vegetables are tender.
Transfer meat and vegetables to a serving platter.
Season with salt and pepper.
Serving
Suggestions
Meat, Beef, Corned Beef, Brisket
Originally Submitted
7/3/2010
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