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New England Boiled Dinner

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CATEGORY CUISINE TAG YIELD
Meats New England Meats 10 Servings

INGREDIENTS

4 3/4 lb Cured corned beef brisket
4 qt Water
1/2 c Maple syrup
1 lb Boiling onions, (20 small) peeled
1 1/4 lb Carrots, scraped and cut crosswise into 4 pieces
2 1/2 lb Baking potatoes, peeled and quartered
1 1/4 lb Turnips, peeled and quartered
2 lb Green cabbage, cored and cut into 10 wedges

INSTRUCTIONS

Trim fat from brisket.
Place brisket in a large stockpot; add water. Bring to a boil; cover,
reduce heat, and simmer 2 hours or until tender. Remove brisket from pot,
and set cooking liquid aside.
Place brisket in a large baking dish; drizzle with syrup. Bake, uncovered,
at
400    degrees for 20 minutes.
Add onions and next 3 ingredients to stockpot; bring to a boil. Cover and
cook 20 minutes. Add cabbage; cover and cook an additional 5 minutes or
until the vegetables are tender. Yield: 10 servings (serving size: 3 ounces
brisket, 2 onions, 4 carrot pieces, 2 potato quarters, 2 turnip quarters,
and 1 cabbage wedge).
Per serving: 598 Calories; 32g Fat (49% calories from fat); 35g Protein;
42g Carbohydrate; 115mg Cholesterol; 341mg Sodium
Serving Ideas : Drizzle drippings from baking dish over sliced brisket.
NOTES : Remove vegetables with a slotted spoon, and place on a serving
platter. Thinly slice brisket, and place on platter.
Recipe by: Cooking Light, March 1995, page 91
Posted to MC-Recipe Digest V1 #429 by igor@digex.net on Jan 28, 1997.

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