New England Boiled Dinner

Description
Serve this American classic with mustard sauce, horseradish cream, corn muffins, and unsalted butter. Plan for some leftovers for corned beef hash.
 * Contributed by Catsrecipes Y-Group
 * Source: The Fannie Farmer Cookbook by Marion Cunningham
 * Typed By: Susan Godfrey 
 * Serves 6 to 8

Ingredients

 * 4 – 5 lbs corned beef brisket
 * 4 medium onions, outer skins removed
 * 6 medium potatoes, peeled
 * 8 small young beets
 * 6 carrots, scrubbed and scraped
 * 6 small turnips, scrubbed
 * 1 medium head green cabbage, quartered and cored

Directions

 * 1) Rinse the corned beef under cold running water to remove the brine.
 * 2) Place in a large pot, cover with cold water, and bring to a boil, skimming off the scum that rises to the surface during the first 10 minutes.
 * 3) Cover and simmer for 2 hours.
 * 4) Then add the onions and potatoes, and continue to simmer.
 * 5) Meanwhile, bring a quantity of water to boil in another saucepan and add the beets.
 * 6) Boil them for 30-40 minutes, or until they are barely tender when pierced with a knife.
 * 7) Drain and put them in a 250°F oven to keep warm.
 * 8) When the onions and potatoes have cooked for 15 minutes, add the carrots and turnips to the pot and simmer for 30 minutes more.
 * 9) Remove and slice the meat and arrange, surrounded by vegetables, on an ovenproof platter.
 * 10) Place in the warm oven, along with the dish of beets.
 * 11) Turn up the heat under the broth and, when it boils, add the cabbage.
 * 12) Boil for 3 minutes, drain, and place in a separate serving bowl.
 * 13) Serve the beef surrounded by carrots, turnips, onions, and potatoes, with the beets and cabbage in separate bowls.