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New England Boiled Dinner
4 pounds corned beef brisket
1/4 pound salt pork -- diced
1 tablespoon black peppercorns
6 small carrots -- peeled (or 3 large carrots -- peeled and cubed)
3 turnips -- peeled and quartered
6 small onions -- peeled
6 small potatoes -- peeled (or 3 large potatoes -- peeled & quartered)
1 small green cabbage -- cored, cut in wedges
Rinse and dry corned beef. Trim off excess fat. Place in a Dutch oven with cold water to cover over high heat. Add salt pork and peppercorns. Cover and bring to a boil. When boiling, lower heat and gently simmer for 2 1/2 hours. Add carrots, turnips, onions, and potatoes and cook for about 20 minutes or until vegetables are almost tender. Add cabbage and cook for an additional 10 minutes or until cabbage is just tender.
When vegetables and cabbage are cooked, remove from heat. Remove meat from pan and carve into thin slices. Place down the center of a heated serving platter. Surround with vegetables and serve. This recipe serves 6.