New england boiled dinner (clay pot)

1 servings

Ingredients

Quantity Ingredient
3 pounds Corned beef
4 cups Water
1 Bay leaf
1 teaspoon Thyme
3 Sprigs parsley
1 small Cabbage, cut into wedges
6 smalls Potatoes, cut into halves
6 Carrots, cut into 1 1/2 inch pieces
1 teaspoon Peppercorns
2 Anions, finely chapped
2 Carrots, sliced
2 Stalks celery, sliced
3 Parsnips, cut into 1 1/2 inch pieces
1 small Turnip, cut into cubes
A whole meal in one pot.

Directions

ACCOMPANIMENTS

Soak the pot in cold water for 10 minutes. Place the beef in the pot. Add the water. There should be sufficient water to just cover the beef. Add the herbs, onions, carrots and celery. Cover the pot and place in a cold oven. Turn the heat to 450F and bake for 1 hour.

Add the accompaniment vegetables, cover the pot and continue cooking for another hour. Serve with horseradish, or make a horseradish dressing by combining 1 cup sour cream, 3 tablespoons prepared horseradish and the juice of ½ lemon.

From "Cooking in Clay" by Irena Chalmers, Potpourri Press, Greensboro N.C., 1974.

Posted by Stephen Ceideberg; November 9 1992.

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