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(OZ) NEW ENGLAND BOILED DINNER Recipe

   
 

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     (OZ) NEW ENGLAND BOILED DINNER

Category   Entrees - Maindishes
Sub Category   None
Servings   variable
Preptime   variable
Wine/Beverage
Recommendations
  Moxie if available, otherwise Vernor's Ginger Ale

Ingredients
CORNED BEEF BRISKET w/spice package
enough WATER to cover brisket
(per person) 1/4 head GREEN CABBAGE
(per person) 1 lg. whole unpeeled RED POTATO
(per person) 1 whole peeled ONION
(per person) 1 lg. unpeeled CARROT (chunked)
(per person) 1 unpeeled PARSNIP (chunked)
(per person) 1 unpeeled TURNIP (chunked)
(per person) 1 lg. stalk CELERY (chunked)
 
REAL BUTTER
SALT
coarse BLACK PEPPER

Instructions
Place brisket in lg. pot with enough water to cover it. Add contents of spice pack and bring to a rapid boil. Reduce heat and cover. Simmer for 50 minutes per pound.
Prepare veggies (chunked means cut into 4 or 5 large pieces). If your pot is big enough, add veggies about 30 minutes before beef is done. Otherwise, remove beef when done and quickly wrap tightly in aluminum foil, and boil veggies in broth for 20 minutes.
Cut corned beef across the grain into thick slices and serve with drained veggies (with real butter, salt, and pepper).
QUICKER ALTERNATIVE RECIPE- Boil all veggies in chicken broth and substitute the corned beef for canned ham. Ham may be served chilled or cut into large chunks and boiled with veggies.
Serving Suggestions
Serve with buttered white bread, dinner rolls, or large chunks of French bread.


Originally Submitted
12/10/2010





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