3 lb corned beef
4 cup water
1 bay leaf
1 tsp thyme
3 sprigs parsley
1 tsp peppercorns
2 anions, finely chapped
2 carrots, sliced
2 stalks celery, sliced
ACCOMPANIMENTS
1 small cabbage, cut into wedges
6 small potatoes, cut into halves
6 carrots, cut into 1 1/2 inch pieces
3 parsnips, cut into 1 1/2 inch piece, s
1 small turnip, cut into cubes
1 a whole meal in one pot.
A Recipe for
New England Boiled Dinner (Clay Pot)
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This is a recipe for New England Boiled Dinner (Clay Pot) from the recipe cookbook of Recipes-to-go (Meal)
Food Tip |
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I do not like broccoli. And I haven't liked it since I was a little kid and my mother made me eat it. And I'm President of the United States and I'm not going to eat any more broccoli. |
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Food Tip |
Soak the pot in cold water for 10 minutes. Place the beef in the
pot. Add the water. There should be sufficient water to just cover
the beef. Add the herbs, onions, carrots and celery. Cover the pot
and place in a cold oven. Turn the heat to 450F and bake for 1 hour.
Add the accompaniment vegetables, cover the pot and continue cooking
for another hour. Serve with horseradish, or make a horseradish
dressing by combining 1 cup sour cream, 3 tablespoons prepared
horseradish and the juice of 1/2 lemon.
From "Cooking in Clay" by Irena Chalmers, Potpourri Press, Greensboro
N.C., 1974.
Posted by Stephen Ceideberg; November 9 1992.
Serves: 1
New England Boiled Dinner (Clay Pot) Recipe brought to you by Recipes To-Go