New England Boiled Dinner

Ingredients

• 3 1/2 pounds corned beef brisket (or can also be made with plain beef brisket)
• 15 peppercorns
• 8 whole cloves
• 1 bay leaf

• 2 medium sized turnips, peeled and quartered
• 4 red new potatoes, peeled and quartered
• 3 large carrots, cut into thirds and the thickest pieces quartered lengthwise
• 1 small head cabbage, cut into fourths

Method

1 Put the brisket in a 5 or 6 quart Dutch oven and cover with an inch of water. If your corned beef brisket does not come already packed in seasoning, add peppercorns, cloves, and a bay leaf to the pot. Bring to a simmer and then cover, lower the heat until it is barely simmering. Keep at a low simmer for four hours or until the meat is tender (a fork goes through easily).

2 Remove the meat and set aside, keeping the meat warm. Add the vegetables to the pot. Check the broth for taste. If it is too salty, add a little more water to taste. Raise the temperature and bring the soup to a high simmer. Cook at a high simmer until done, about 15-30 minutes longer, depending on the size of the cut of your vegetables.

3 Slice the meat in thin slices. Serve in bowls, a few pieces of meat in each, add some of the vegetables and some broth.

Serves 6 to 8. Serve with horseradish or mustard.