New England Boiled Dinner

• 1 fresh beef brisket
• 1 small rutabaga
• 2 large parsnips
• 1 small head cabbage
• 12 c. water
• 8 small red skinned potatoes
• 6 medium size carrots
• 8 small white onions

1. Prepare beef and trim off excess fat.
2. Place beef in water in large Dutch oven.
3. Pare rutabaga, cut into 1/2-inch pieces. Remove 1/2-inch strip skin from around center of potatoes.
4. Pare parsnips, cut diagonally into 1-inch thick slices.
5. Pare carrots, cut in half lengthwise, then crosswise into 3-inch lengths.
6. Cut cabbage into wedges.
7. Add rutabaga to beef; simmer 10 minutes. Add onions; simmer 10 minutes.
8. Add potatoes, parsnips and carrots; cover and simmer another 25 minutes.
9. After potatoes and other vegetables have simmered, add cabbage to beef.
10. Simmer until cabbage is tender.
11. Remove beef and slice brisket.
12. Serve with hot broth.

fresh beef brisket, rutabaga, parsnips, cabbage, water, red skinned potatoes, carrots, white onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=888859 (may not work)