New England Boiled Dinner

Servings: 6

Ingredients:

4 pounds corned beef brisket
6 small beets, whole, fresh are best, canned are okay
3 large carrots
4 medium potatoes
2 medium yellow turnips
6 medium onion
1 small green cabbage, head

Instructions:

1. First:  Wash 4 pounds corned beef, preferably the brisket cut, under cold running water.  This will wash off the salty brine in which the meat has been soaking.  Put meat in a large pot.  Cover completely with cold water and let soak for 30 minutes.  Drain thoroughly and pat as dry as possible with paper toweling.  Meat is now ready to be cooked.

2. Second:  Wash out the large pot, put the meat back in it, and cover with cold water.  Slowly bring water to a boil.  Boil for 5 minutes.  Take a large spoon and skim off any scum that has risen to the surface.  Turn the flame down, cover the pot, and let it cook lightly (simmer) so that just a few small bubbles rise, for about 3 hours, or until meat is just tender.  You can tell by sticking it with a fork.  If it feels soft and tender, it is done.  Use a long-handled fork to remove the meat from the pot.  Place it on a platter (see note).  Save the water in which the meat has simmered to use as the cooking broth.

3. Boiled Beets/Third:  In ca6 medium-sized onions.  Place all these prepared vegse you prefer using fresh beets, which are, of course, more flavorful, this recipe should be prepared after the meat has been simmering for about 1 1/2 hours.  When you go to the market, take a good look at the top leaves on the beets.  If they look wilted, don't buy them.  Beets are best when the leaves look fresh.  Cut the leaves and stalks off, leaving only about 1 inch on each beet.  Do not cut off the talks (the roots) or the beets will "bleed" while cooking.  Put the beets in a pot of unsalted boiling water.  The cooking time depends onf the size and age of the beets.  Medium-sized beets should boil about 30 to 45 minutes.  After 30 minutes, test by gently princking beets with a fork.  When they are ready, remove pot from the fire and drop the beets into cold water.  When they are cool enough to handle, remove them from the water and, with your fingers, slip off the outer skins.  This is a lot of fun as the skins slip off easily.

4. Fourth:  With a potato peeler remove the skins from 3 large carrots.  Using a paring knife, cut each carrot into quarters.  Peel 4 medium-sized potatoes and 2 medium-sized yellow turnips and cut into quarters.  Skin 6 medium-sized onions.  Place all these prepared vegetables into the cooking broth, bring to a boil, and boil for 15 minutes.  Cut 1 small head green cabbage into quarters, add to the broth and continue to cook for 10 minutes longer, or until all vegetables are tender.  Test by piercing with a fork.  Put meat back in the pot to reheat.  If using canned beets, put them in a small pot with some of their liquid and heat.  When ready to serve, place the meat on a serving platter, remove the vegetables from the broth with a slotted spoon, and arrange nicely around the meat.  Add the 6 small well-drained beets.