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New England Corned Beef Dinner

New England Corned Beef Dinner
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by in Nov 1997

Yield: Makes 8 to 10 servings.


  • 5 pounds corned beef
  • 8 large carrots, sliced
  • 6 medium onions, quartered
  • 2 small turnips, cubed
  • 8 potatoes, quartered
  • 1 small head cabbage, cut in wedges
  • pepper and parsley, to taste


Place the meat in a Dutch oven and cover with water. Bring to a boil, reduce heat, and simmer, covered, about 31/2 hours, or until tender. After 21/2 hours, skim off the fat and add the prepared vegetables, holding out the potatoes and cabbage until the last half hour of cooking. Season, and serve on a large platter, with additional parsley to garnish.
Updated Wednesday, February 9th, 2005

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