New England Boiled Dinner

• 2 lb. well-trimmed corned beef brisket or round
• 6 medium carrots
• 1 small onion, cut into fourths
• 3 potatoes, cut into halves
• 1 clove garlic, crushed
• 6 small onions
• 1 small head green cabbage, cut into 6 wedges
• 3 cubed turnips (optional)

1. Pour enough
2. cold
3. water
4. on
5. corned beef in Dutch oven just to cover.
6. Add
7. 1
8. small
9. onion, cut into fourths and the garlic. Heat to boiling; reduce heat.
10. Cover and simmer until beef is almost
11. tender,
12. about 1 hour and 4 minutes.
13. Skim fat from broth. Add the 6 small onions, the carrots, potatoes and turnips.
14. Cover and simmer for 20 minutes.temove beef;
15. keep warm.
16. Add cabbage.
17. Heat
18. totoiling;
19. reduce heat.timmer uncovered until vegetables
20. are
21. tender,
22. about
23. 15
24. minutes. Serves 6.

welltrimmed, carrots, onion, potatoes, clove garlic, onions, green cabbage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1006879 (may not work)