New England Boiled Dinner

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             FOOD FUNNY
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Here are some questions to ponder from Vicki in Iowa:

If corn oil is made from corn, and vegetable oil is made from
vegetables, what is baby oil made from?

If Jimmy cracks corn and no one cares, why is there a stupid song about him?

Why do toasters always have a setting that burns the toast to a horrible
crisp, which no decent human being would eat?

Why does round pizza come in a square box?

What disease did cured ham actually have?

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             TODAY'S RECIPE
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Early New Englanders brought this dish from Ireland, where boiled beef,
cabbage, and potatoes appear in numerous incarnations. I'm only guessing
at that, but I know from intimate personal experience that this meal is
as satisfying to body and soul as any dish on earth, especially if there
is a bit of a chill in the night air.

New England Boiled Dinner

1-4 to 5 lb (approx. 2 kg) corned beef
10 to 12 medium-sized beets, peeled
3 to 4 parsnips, peeled and cut into large pieces
6 to 8 large carrots, scrubbed and cut into large pieces
3 to 4 turnips, peeled and quartered
10 to 15 small onions, peeled
6 to 8 medium-sized potatoes, scrubbed and quartered
1 head cabbage, cut into wedges
Dijon style mustard and prepared horseradish as condiments.

Place the corned beef along with the pickling liquid and spices in a
large pot and add enough water to cover it. Simmer for about one hour
per pound, adding water as necessary to keep the beef covered. Remove
from the liquid, leaving the liquid in the pot, and place in a shallow
baking dish or other container. Place a cutting board or other baking
dish on top, and place several heavy weights (cans of food, cast iron
cookware, etc) on top to compress it. Boil the beets in a separate pot
for 30 to 45 minutes, until tender. Meanwhile add the parsnips, carrots,
and turnips to the beef cooking liquid and simmer for 30 minutes. Add
the potatoes and simmer for an additional 15 minutes, then add the
cabbage wedges and simmer 15 minutes more. Slice the beef and arrange
with the vegetables on a large, deep platter, along with a generous
amount of the cooking liquid. Serve mustard and horseradish on the side.
Serves 8 to 12.
Received on Wed Oct 22 18:09:15 2008