Tuesday, March 16, 2010

Maritime Boiled Dinner

Mom always used a ham and not corned beef. I am unsure why but I like either.
This was not St Patricks day fare for us but eaten several times in the spring if memeory serves.
Leftovers can be used for corned beef hash! Serves 4

3-4 lb corned beef brisket or smoked ham
1/2 lb salt pork
1 sm head cabbage quartered
4 med carrots cut into 2" lengths
4 med potatoes quartered lengthwise
1 onion cut into thick wedges
1 small turnip cut into 2" lengths optional
1 bay leaf
3 garlic cloves smashed

Rinse beef brisket trim fat. Cover Brisket with water in large pot. Add garlic and bay leaf. Boil about 1 hr per pound until fork tender. Remove Brisket or Ham from water
Add carrots and turnip simmer for 30 minutes
Add onion and potatoes simmer additional 15 minutes
Add cabbage and simmer additional 15 minutes
reheat brisket or ham in broth

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