New England Boiled Dinner is the traditional dish for the day following a boiled dinner is one of Red Flannel Hash which utilizes the leftovers from this meal.
1 (3- to 4-pound) lean beef brisket or corned beef
8 medium-sized onions, peeled
1 small head cabbage, cut into wedges
8 large carrots, cut into chunks
2 white turnips, cut into 1/2-inch slices
8 medium-sized potatoes, quartered
8 whole beets
Salt and freshly ground black pepper to taste
Melted butter (optional)
Freshly grated horseradish (optional)
Place meat in a deep heavy pot. Add water to cover. Simmer 3 to 4 hours or until meat is fork-tender. Add whole onions, cabbage, carrots, turnips and potatoes.
Simmer 20 to 30 minutes longer or until vegetables are tender. Meanwhile, place beets in a separate pot. Add water to cover. Simmer until tender.
Peel cooked beets. To serve, slice beef and arrange vegetables around it on a large platter. In the classic arrangement, carrots and turnips are at opposite ends.
Cabbage wedges and beets are on opposite sides of platter from potatoes and onions. Season with salt and pepper.
Pour melted butter over vegetables, if desired. Serve with Northern Johnnycake or Corn Bread, page 142, Beaten Biscuits, page 139, or white rolls.
Freshly grated horseradish can be passed at the table. Apple Pie, page 188, completes the menu.
Makes 4 servings with enough leftovers for Red Flannel Hash, opposite.
|New England Boiled Dinner|