Rinse the corned beef with cold water.
Place the corned beef in a very large pot.
Cover with cold water and bring to a boil.
Skim off any surface scum once it reaches a boil.
Add bay leaves, cover and simmer for two hours.
Add the potatoes and onions and cook for 20 minutes.
Add the carrots, turnips and parsnips and cook for 30 more minutes.
Meanwhile, put beets in a large pot of cold water and bring to a boil.
Add a large pinch of salt once boiling.
Reduce heat to a low simmer, half cover and continue cooking for ...
Place meat into a large pot, cover with cold water.
Cover pot, bring to boil.
Reduce heat and simmer for 2 1/2 hours.
Cut cabbage into 6 pieces and remove core.
Add all vegetables to meat.
Cook until meat and vegetables are tender, about 1 hour. Serve on large platter with meat, surrounded by vegetables.
Serve with either dinner rolls or hard rolls.
Parboil vegetables until tender and place all in 9 x 13-inch pan, lined with foil and enough extra to fold over top.
In Dutch oven, cover corned beef with water.
Add garlic and bay leaves.
Bring to boil; simmer, covered, 2 1/2 hours.
Remove meat.
Add potatoes, carrots and onions.
Cook, covered, 10 minutes; add cabbage.
Cook, covered, 15 to 20 minutes.
Add meat; heat through.
Drain meat and vegetables; season to taste.
Serves 8.
br>We have it in dinner plates sliced, with our veggies
Combine clam chowder and minced clams.
Add cooked potatoes and hard boiled eggs and milk.
Heat through and serve.
ngredients for a traditional New England boiled dinner.
This recipe is only for curing
orned beef as in a New England boiled dinner, slice about 1/8\" to
In a large pot, cover meat with cold water.
Bring to boiling. Reduce heat.
Cover and simmer 2 hours.
Add boiling water, then turnips and carrots.
Cook 15 minutes.
Add parsnips.
Cook 15 minutes.
Add cabbage and cook 25 minutes longer.
Simmer corned beef in water to cover for 2 hours.
Add turnips. Cook 30 minutes.
Add carrots and potatoes; cook 30 minutes longer or until meat/veggies are tender.
About 1 hour before meat is tender, cook beets; skin and keep warm.
Begin cooking cabbage in a large kettle about 30 minutes before meat is tender.
Slice meat. Arrange on a large, warm platter.
Spoon hot veggies around meat. Pour melted butter over veggies.
Sprinkle with parsley.
Serve with horseradish sauce and mustard.
Brown roast in Dutch oven with oil.
Drain.
Add soup, horseradish, bay leaf and garlic.
Cover and cook over low heat for 2 hours.
Add carrots and potatoes.
Cook 30 minutes longer. Place cabbage wedges on top and cook until cabbage is tender. Remove meat and vegetables to serving platter.
Blend water and flour until smooth.
Slowly stir this into liquid in Dutch oven. Cook until thickened.
Put potatoes in Crock Pot. Place beef on top. Put carrots and onions around beef and top with cabbage wedges.
Combine broth, mustard, brown sugar, and dill and pour over beef and veggies.
Tie up cloves and peppercorns in a piece of cheesecloth, and bury in veggies.
Cook on high 8 to 10 hours.
Place ham in a large dutch oven style kettle.
Cover with cold water, and fill to about 2\" above top of ham. Cover kettle, and bring to a boil using high heat.
Turn down to med-high and let boil a few minutes, then drain water, and refill with water 2\" above ham, and bring to a boil again over high heat. This method is used to make the ham less salty. (Or you may refrigerate ham overnight in water, and change water several times before cooking instead).
Once water comes to a boil, turn heat down to med. to med-high making sure it ...
Place beef in a large Dutch oven. Add black peppercorns, mustard seeds, cloves, allspice, and bay leaves. Cover with water to 2 inches above beef; bring to a boil. Reduce heat; partially cover, and simmer 2 hours or until beef is tender. Remove beef from pan.
Strain cooking liquid through a sieve over a large bowl, reserving cooking liquid; discard solids. Place 1 larve heavy-duty zip-top plastic bag inside each of 2 bowls. Pour reserved cooking liquid into bags; stand 10 minutes (fat will rise to the top). Seal bags; carefully snip off 1 ...
Place ham and water in multi-cooker.
Set heat control at 250\u00b0 and bring to a boil.
Reduce heat to 212\u00b0.
Cover and simmer 1 hour or until meat is nearly tender.
Add remaining ingredients, cover and simmer until vegetables are done.
Add water, if necessary.
Makes 3 to 4 servings.
Rinse and dry corned beef; trim off excess fat.
Place in a Dutch oven.
Cover with cold water; put on 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.
Peel potatoes and onions.
Peel carrots and cut into 3 to 4-inch pieces.
Place potatoes, onions and carrots into large 6 to 8-quart pot with water to cover.
Cover and bring vegetables to a boil, then reduce heat and cook about 30 minutes.
Drain string beans.
Add meat and string beans with water, if necessary, to cover.
If meat is salty, boil up in water and drain.
Cook the meat, covered with boiling water, for three to five hours, until tender. When meat is about half cooked, add the carrots, cabbage and turnips.
One-half hour before ready, add the onions, parsnips and potatoes.
Serve with meat in the center of platter and each vegetable separately around the platter.
Pour enough cold water on beef in 4-quart pot with 3 tablespoons white vinegar.
Cover and soak overnight.
Next day, rinse beef and refill pot with clean, cold water.
Bring to boil and rinse once more.
Refill with cold water.
Bring beef and water to a boil.
Reduce heat; cover and simmer (with onions whole and peeled), until beef is tender, about 2 hours.
Add cabbage, carrots and potatoes 20 minutes before beef is done and simmer until done. Makes 6 to 8 servings.
Place turkey ham flat-side down over a bed of baby carrots and red potatoes in a slow cooker. Drop the garlic in and place the cabbage wedges over the turkey ham. Pour enough chicken broth to cover.
Cook on Low for 8 hours, then stir in the pearl onions, cooking until the onions are tender, about 30 more minutes.