New England Boiled Dinner I
Recipe Description
A version of the classic New England Boiled Dinner, producing several meals as well as soup stock. The instructions below are a summary, please refer to the full recipe in New England boiled dinner|this page.Ingredients
- 3 - 4 lbs corned beef
- 3 - 4 lbs pork
- half of a cabbage
- turnips
- carrots
- parsnips
- beets
- potatoes
- At a point 4-5 hours before dinner is to be served, begin boiling 6 quarts of water on the stove or crock-pot. Add the corned beef and the pork to this.
- Peel and slice beets and boil them in a separate pot during the same time frame.
- Prepare other vegetables: peel and slice the turnips, carrots, parsnips, and potatoes.
- After the pork has cooked for two hours remove it alone from the pot; continue cooking the corned beef. Add the cabbage to the pot at this point.
- An hour before serving time add the turnip.
- Thirty minutes before serving time add the remaining vegetables.
- After serving prepare soup and hash from left-overs as described in the New England boiled dinner|original recipe.
This article uses material from the "New England Boiled Dinner I" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
