New England Boiled Dinner

Four hours before serving, bring a large pot of water to a boil over med-high heat. Rinse corned beef. (In the package may be a separate packet of spices; add them to the water along with the corned beef.) Bring water to a boil, then lower heat and simmer, covered for about three hours or 45 minutes per pound.


While the meat is cooking, peel potatoes, carrots and turnips. Cut carrots into 2 inch long pieces. If the top part of the carrot is especially thick, cut those pieces in half length-wise so hat their thickness is similar to the pieces from the thinner end. Cut the turnips into quarters. Peel 1 large onion, leaving enough of the root section to hold the onion together. Cut the onion in quarters. Forty-five minutes before serving add the vegetables to the corned beef. Continue to simmer.

Cut cabbage into quarters, starting at the root end and cutting straight through to the other side. Cut each piece in half lengthwise so that you have 8 even sized wedge shaped pieces. Fifteen minutes before serving, place the cabbage pieces on top of the vegetables and corned beef. Cover and continue to cook for 15 minutes.

Menawhile, boil beets separately-their deep colour would turn everything else red. Bring a medium pot of water to a boil Add beets and continue to boil for 15 minutes. Remove from theheat and drain; add cool water. One by one remove the beets and squeeze them. They will pop right out of their skins. Arrange them on the platter with the other vegetables and top with thin slices of butter.

To serve, remove cabbage and vegetables and arrange on a platter. Top with thin slices of butter. Remove the corned beef and place on a cutting board. Cut into 1/4 inch thick slices and place on platter. Pass the platter at the table, and set out mustard for corned beef.