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I love a good corned beef. It evokes memories of my childhood and that steaming feeling in the kitchen from a simmering pot. Mom just called this corned beef but my neighbors from Rhode Island called in New England Boiled Dinner. So, whatever you call it, corned beef or boiled dinner give this a try. The simmer gives a tougher cut of meat a more tender bite. Try it. You’ll love it!
6 Red Potatoes
6 Big Carrots
Head Of Cabbage
Put Corned beef in large stock pot, cover water.
Turn your heat to high and then once it reaches a boil turn to low and simmer for 2 1/2 hours or until inner temperature reaches 160. Chop your vegetables when it gets close to being done.
Then Remove Corned Beef cover to keep warm. Put vegetables in simmering water and turn to high. Cook for about 15 minutes on high until your vegetables are tender. Remove and enjoy.
Serves about 7