| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
New England |
Beef, Ceideburg 2 |
1 |
Servings |
INGREDIENTS
INSTRUCTIONS
This is a delectable dinner if composed only of beef, onions and
cabbage. But for authenticity, additional vegetables are included.
Cook until tender: Corned Beef I, above Meantime, cook separately
until tender, then skin and reserve: 10 to 12 medium-sized beets, 290
Some devotees of this dish add about: 1/2 lb salt pork to the corned
beef for the last 2 hours of cooking. When done, remove the beef from
the pot and cook in the simmering stock for 30 minutes: 3 peeled,
quartered small parsnips 6 peeled, quartered large carrots 3 peeled,
quartered large yellow turnips Skin and add: 10 small onions Pare,
quarter and simmer in the stock for 15 minutes longer: 6 medium-sized
potatoes Cut into wedges, add and simmer until tender, about 10 to 15
minutes: A head of cabbage Reheat the meat in the stock. Serve it on
a large platter, surrounded by the vegetables, including the beets.
Garnish with: Parsley If there is enough of this dish left over, use
for: RED FLANNEL HASH: New Englanders say that this hash, to be
properly made, must be concocted from the leftovers of: New England
Boiled Dinner, above Chop the leftover beets, cabbage, turnips, corned
beef, etc., and brown the mixture in a skillet in: 2 tablespoons
vegetable oil until a brown crust forms. From "The Joy of Cooking",
Irma S. Rombauer and Marion Rombauer Becker. Bobbs-Merrill Company,
1975. ISBN 0-672-51831-7. NOTE: This cookbook is probably the US
standard cookbook, though some may argue for Fanny Farmer. Posted by
Stephen Ceideberg; November 18 1992. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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