Ingredients:
- 2 1/2
lb
cured corned beef brisket
- 2
quart
water
- 1/2
cup
maple syrup
- 10
small boiling onions, peeled
- 5
carrots, cut into 2 inch pieces
- 3
baking potatoes, peeled and quartered
- 1
small green cabbage, cored and cut into wedges
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Directions:
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Trim fat from brisket. Place in a large stockpot; add water. Bring to a boil, cover and reduce heat, simmering 2 hours or until tender.
Preheat oven to 400 degrees.
Remove brisket from pot. Set cooking liquid aside. Place brisket in a large baking dish coated with cooking spray. Drizzle with syrup. Bake, uncovered, at 400 for 20 minutes.
Add onions, carrot, potato, and turnip to liquid in pot; bring to a boil over high heat. Cover; reduce heat to medium. Cook 25 minutes. Add cabbage; cook 5 minutes or until vegetables are tender. Drain; place on a serving platter. Cut brisket across grain into thin slices, and place on serving platter; drizzle with drippings from baking dish. Serves 5
From "The Complete Cooking Light Cookbook"
Traditionally served for lunch (referred to dinner in our parts), this New England Boiled dinner provides a good meal before heading back out into the fields or barn to work.
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