Boiled Dinner, California Style Recipe

• 1 beef cross rib pot roast (about 3 1/2 lbs.)
• 1 tbsp. oil
• 1 (13 3/4 ounce.) can beef broth
• 1/2 c. California brandy
• 1/2 bay leaf
• 1/4 teaspoon thyme, crumbled fine
• 2 lbs. sm. red-skinned potatoes
• 1/2 pound sm. boiling onions
• 1/2 pound sm. carrots
• 1 pound zucchini, quartered
• 1 sm. cabbage, cut in wedges
• 2 tbsp. cornstarch

1. Brown beef on all sides in oil.
2. Add in broth, 1/4 c. brandy, bay leaf, and thyme; bring to a boil.
3. Cover and cook slowly till meat is almost tender, 2 1/2 to 3 hrs.
4. Add in potatoes, onions, and carrots.
5. Cover and cook 20 min till almost tender.
6. Add in zucchini and cabbage; cook 5 - 10 min longer.
7. Remove meat and vegetables to serving platter and keep hot.
8. Skim fat from broth; remove bay leaf.
9. Mix cornstarch with remaining 1/4 c. brandy and stir into broth remaining.
10. Cook, stirring, till sauce boils and thickens.
11. Turn into serving bowl and pass separately.
12. Makes 6 servings.

beef, oil, beef broth, california brandy, bay leaf, thyme, redskinned potatoes, boiling onions, carrots, zucchini, cabbage, cornstarch

Taken from cookeatshare.com/recipes/boiled-dinner-california-style-18589 (may not work)