New England Boiled Dinner

• 1 (4 lb.) corned beef brisket
• 3 large yellow turnips, cut into 1/2-inch slices
• 1 lb. carrots, halved
• 6 medium potatoes, halved
• 1 bunch beets
• 2 medium cabbages, each cut into 6 wedges
• 1/4 c. melted butter (1/2 stick)
• chopped parsley, horseradish sauce and mustard

1. Simmer corned beef in water to cover for 2 hours.
2. Add turnips. Cook 30 minutes.
3. Add carrots and potatoes; cook 30 minutes longer or until meat/veggies are tender.
4. About 1 hour before meat is tender, cook beets; skin and keep warm.
5. Begin cooking cabbage in a large kettle about 30 minutes before meat is tender.
6. Slice meat. Arrange on a large, warm platter.
7. Spoon hot veggies around meat. Pour melted butter over veggies.
8. Sprinkle with parsley.
9. Serve with horseradish sauce and mustard.

beef brisket, yellow turnips, carrots, potatoes, beets, cabbages, butter, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=543896 (may not work)