Taste of Cape Breton - Old Fashion Boiled Dinner
Hi folks!
Wow it's March already, where is this year going. With St Patrick's Day coming up it gave me an idea for this post, Old Fashioned Boiled Dinner. Lots of people on the Cape will tell you about having Boiled Dinner growing up. This is a large recipe so you will have some left overs, This recipe takes a little time so it would make a great Sunday dinner. Make sure you have a large enough pot for all the ingredients and that you pick up good quality Corned Beef.
- Boiled Dinner
- 4-5 pounds Corned beef
- 2 small turnips
- 6 carrots
- 5 medium onions
- 6 potatoes
- 1 small head of cabbage
Place the meat in the pot and cover with cold water.
Bring to the boil, then reduce the heat and simmer with the cover on for 3-4 hours on until tender.
Cut up the Vegetables:cut the carrots in half and quarter, halve the onions, cut into wedges the turnips and cabbage, then quarter the potatoes.
About hour before the meat is cooked, skim off any fat on top of the water and add the carrots, onions, and turnips.
Cover and cook for 30 more minutes, during the last 30 mins add the potatoes and cabbage.
Cook until the potatoes are tender, you're done!
Take out the meat and serve on a large hot platter, surrounded by the removed vegetables and garnish with parsley if you like.
You can also slice the meat thin and serve like that. This makes a lot, but the left over are still great the next day or can be turned into a Corned Beef hash.
Happy St. Patrick’s Day!
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