New England Boiled Dinner

Theodora's
Recipes

Yield: 100	Portion: 1 Serving
Calories:	626 cal
Carbohydrates:	46 g
Protein:	36 g
Fat:	33 g
Cholesterol:	168 mg
Sodium:	2008 mg
Calcium:	130 mg

Ingredient	Weight	Measure	Issue
BEEF,CORNED,RAW	43-1/2 lbs
WATER	33-1/2 lbs	4 gal
CABBAGE,GREEN,FRESH,WEDGED	30 lbs	12 gal 5/8 qts	37-1/2 lbs
CARROTS,FRESH,2"" STRIPS	10 lbs	2 gal 2-1/3 qts	12-1/4 lbs
RUTABAGAS,FRESH,CHOPPED	10 lbs	2 gal 1/8 qts	11-3/4 lbs
POTATOES,FRESH,PEELED,CUBED	30-1/4 lbs	5 gal 2 qts	37-1/3 lbs
ONIONS,FRESH,QUARTERED	5 lbs	1 gal 7/8 qts	5-1/2 lbs

Method:

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 at 325 F. 1 hour or until tender. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
6
Let stand 15 to 20 minutes before slicing. Slice corned beef across grain into 3/16-inch slices.
7
Bring reserved liquid to a boil. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Add cabbage; return to a
boil; cook 12 to 15 minutes or until tender. Remove from liquid. Cover; keep warm.
8 Add carrots and rutabagas to reserved liquid; return to a boil; continue to cook 5 minutes.
9 Add potatoes; return to a boil; cook 10 minutes.
10 Add onions; return to a boil; continue to cook 15 minutes or until vegetables are tender. CCP: Hold for service at 140 F. or higher.
Each portion: 1 wedge cabbage, 1-1/3 cup other vegetables topped with 3 to 4 thin slices of corned beef.

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Source: U.S. Department of Defence




New England Boiled Dinner Source: U.S. Department of Defence