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The Times
Scott Tranter, owner of Crazy Otto's Empire Diner in Herkimer and host of CNY Flavor, knows how to make magic in the kitchen.
Cooking: New England Boiled Dinner
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About this blog
By Scott Tranter
Diner wizard Scott Tranter, owner of Crazy Otto's Empire Diner in Herkimer and host of CNY Flavor, knows how to make magic in the kitchen. For more of his tips, visit www.cnyflavor.com or www.crazyottosempirediner.com.
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March 12, 2013 12:01 a.m.



New England Boiled Dinner





Whole 3 - 3 1/2 pound corned beef brisket (or large whole ham)



Cabbage



Small whole red potatoes



Medium white potatoes



Whole carrots



Put water in large pot to start to heat. Place whole corned beef in water. Cover. Cook 1-1/2 to 2 hours.



Cut stock end off the cabbage then quarter the cabbage.



Peel carrots and cut off the large and small ends. Cut carrots in half.



Wash potatoes but don't peel, put red potatoes in whole. Cut white potatoes in half.



Put vegetables in pot starting with carrots and potatoes, cabbage goes on top. Cover and cook 1-1/2 hours more.



Remove vegetables from pot and drain.



Remove corned beef and place on cutting board and slice.



Serves 8

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