New England Boiled Dinner

• 1 (6 -7 lb) corned beef brisket
• salt pork
• 6 peppercorns
• 1 stalk celery, chopped
• 8 -10 small potatoes, scrubbed
• 5 carrots, cut into 1 1/2-inch pieces
• 2 (10 ounce) packagesfrozen Brussels sprouts (or 1 head cabbage, cut in wedges)

1. Put the brisket into a large kettle.
2. Cover with cold water.
3. Bring to a boil, then drain and rinse beef.
4. Repeat 3 times.
5. Once more cover the beef with cold water.
6. Add a piece of salt pork, the peppercorns and celery.
7. Simmer the beef 3-4 hours until fork tender.
8. Add the potatoes and carrots to the broth and cook until tender.
9. About 15 minutes before serving, add the brussel sprouts or cabbage and cook until crisp-tender (allow 20-25 minutes for cabbage).
10. Serve on a platter garnished with the vegetables.

beef brisket, salt pork, peppercorns, celery, potatoes, carrots, brussels

Taken from www.food.com/recipe/new-england-boiled-dinner-408496 (may not work)