Recipe - New England Boiled Beef Dinner

1 Corned Beef Brisket, 2 2
One half pounds
1 teaspoon Whole black peppers (or the
seasoning packet included
with the meat)
2 Bay leaves
2 md Potatoes, peeled and
quartered
3 md Carrots, quartered
1 md Rutabaga, peeled and cut
into chunks
1 md Onion, cut into wedges
1 small Cabbage. cut into wedges

This comes from the Better HOmes and Gardens New Cook Book 1989.

Place meat in a dutch oven, adding juices and spices from package. Add
water to cover meat. Add peppers and bay leaves. Bring to boiling, reduce
heat. Cover and simmer 2 hours or until almost tender.

Add carrots, potatoes, and rutabaga. Return to boiling, reduce heat, cover
and simmer 10 minutes. Add cabbage cover, cook 1520 minutes until tender.
Discard bay leaves before serving.

We do not generally like rutabaga, but it adds a wonderful flavor to this
dish. However, it does not smell great. Don't let that fool you. We like to
eat the cabbage the next day after it has had a chance to soak all of the
juices and flavor from the pan. Deeeeeeelicious!

Posted to EATL Digest 06 Dec 96

From: Valerie L Larson MOOSE10475@AOL.COM

Date: Sat, 7 Dec 1996 11:01:00 0500