Storm the Cassoulet

Boiled Dinner

on March 22, 2012



1 (5 1/2 pound) corned beef brisket or fully cooked ham

2 large onions

15 small white potatoes or red potatoes

10 carrots, cut into 1 inch pieces

2 heads cabbage, cored and cut into wedges

1 bay leaf

1 teaspoon peppercorns


Rinse the beef brisket under cold water, and place in a large pot. Add enough water to cover the roast by 6 inches. Peel and quarter the onions, and place them in the pot with the roast. Bring to a boil, and cook for about 30 minutes at a rolling boil. Reduce heat to medium-low so that the water is at a gentle boil, cover, and cook for 3 1/2 hours (if using pre-cooked ham, skip this part).

Add carrots to the pot, then place the cabbage over the roast. Place the potatoes on top of the cabbage. Cook for another 30 minutes, covered, until potatoes are tender. The potatoes should be immersed in the water by now, but if not, keep the lid on so they can steam.

Remove the vegetables from the pot, and place in a separate serving bowl. Keep the corned beef in the pot until ready to slice and serve because it dries out quickly.

Footnote:  Serve with warm pumpernickel bread, whole-grain mustard, and pickled beets.


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