Shelly's Recipe

NEW ENGLAND BOILED DINNER

Category: Brisket/Cornbeef

1 corned beef brisket, about 4 lbs
2 bay leaves
20 peppercorns
2 garlic cloves, whole
6 carrots, quartered
1 small turnip or parsnip (optional)
4 medium onions, whole
6 medium potatoes, quartered and unpeeled
1 head of cabbage, cut into wedges

Place corned beef in a large Dutch oven and cover with water. Add the peppercorns, bay leaves and garlic. Cover the pot and simmer over very low heat for 2 1/2 hours.

Turn up the heat to medium low. Add the carrots, onions and potatoes. Simmer until tender, about 30 minutes.

Remove beef and cover with foil. Add cabbage and simmer for 15 minutes. Slice the beef into thin slices and serve with horseradish or mustard.