New England Boiled Dinner

100 Servings

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New England Boiled Dinner Ingredients

1 ga RESERVED LIQUID	30 lb CABBAGE WHITE FRESH
3 ga WATER TO COVER	5 lb ONIONS DRY
43 1/2 lb BEEF CORNED FZ	30 lb POTATOES FRESH
10 lb CARROTS FRESH

Instructions for New England Boiled Dinner

PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 325 F. OVEN 1. PLACE WHOLE PIECES OF CORNED BEEF IN STEAM-JACKETED KETTLE OR STOCK POT; COVER WITH WATER. 2. BRING TO A BOIL. COVER; REDUCE HEAT; SIMMER 2 1/2 HOURS. REMOVE SCUM AS IT RISES TO SURFACE. 3. REMOVE CORNED BEEF FROM LIQUID. RESERVE LIQUID FOR USE IN STEP 7. 4. PLACE CORNED BEEF IN ROASTING PANS. 5. BAKE 1 HOUR OR UNTIL TENDER. 6. LET STAND 15 TO 20 MINUTES BEFORE SLICING. 7. ADD CARROTS TO RESERVED LIQUID; BRING TO ABOIL; CONTINUE TO COOK 10 MINUTES. 8. ADD POTATOES; RETURN TO BOIL; COOK 20 MINUTES. 9. ADD ONIONS AND CABBAGE; RETURN TO BOIL; CONTINUE TO COOK 15 MINUTES OR UNTIL VEGETABLES ARE TENDER. NOTE: 1. IN STEP 2, MEAT MAY BE SIMMERED 5 HOURS OR UNTIL TENDER. OMIT STEPS 4 AND 5. AFTER 3 HOURS, TEST EACH PIECE OF MEAT WITH A FORK TO DETERMINE THE TENDERNESS. NOTE: 2. BECAUSE THE GRAIN OF THE BRISKET VARIES WITHIN A CUT, TURN THE PIECE OF MEAT WHILE CARVING TO ENSURE CUTTING ACROSS THE GRAIN TO PREVENT SHREDDING. NOTE: 3. IN STEP 7, 12 LB 4 OZ FRESH CARROTS A.P. WILL YIELD 10 LB 1 1/2 TO 2-INCH CARROT PIECES. NOTE: 4. IN STEP 8, 36 LB 15 OZ FRESH WHITE POTATOES WILL YIELD 30 LB 1 1/2 TO 2-INCH POTATO PIECE. NOTE: 5. IN STEP 9, 5 LB 8 OZ DRY ONIONS A.P. WILL YIELD 5 LB QUARTERED ONIONS AND 37 LB 8 OZ FRESH CABBAGE A.P. WILL YIELD 30 LB CABBAGE WEDGES. NOTE: 6. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A-25. NOTE: 7. EACH PORTION: 1 1/2 CUPS VEGETABLES TOPPED WITH 3 THIN SLICES CORNED BEEF. ARRANGE VEGETABLES SEPARATELY IN SERVING PANS FOR EASE IN SERVING. Recipe Number: L11100 SERVING SIZE: 1 1/2 CUP From the (actually used today!). Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Cuisine: Uncategorized