New England Dinner
Ingredients
- 4 pound beef brisket, (fresh or corned)
- 6 carrots
- 1 small head cabbage
- 6 onions
- 12 small beets
Directions
- Cover meat with boiling water.
- If fresh brisket is used, add 11% tablespoons salt to cooking water.
- Simmer slowly in covered kettle 3 to 5 hours or until tender.
- Forty-five minutes before serving add onions and carrots.
- Fifteen minutes later add quartered cabbage.
- Cook beets separately.
- Serve on a large platter, with the meat in the center and the vegetables arranged around it.
Other Information
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Category: Meat
Ingredients: beef brisket, carrot, cabbage, onion, beet
Equipment: stove
See Also
Beet Soup
Author: United States Department of Agriculture
Source: Root Vegetables in Wartime Meals (1943-05-01)
Category: Soup
Ingredients: beet, broth, onion, carrot, cabbage, herb, soup, sour cream
Fresh Vegetable Salad
Author: Dorothy Dwan
Contributor: Photoplay Magazine, Carolyn Van Wyck
Source: Photoplay's Cook Book (1927-01-01)
Category: Salad
Ingredients: carrot, cabbage, onion, green pepper, beet, tomato, lettuce
Cole Slaw III
Contributor: National Park Service, Smithsonian Institution
Source: Festival of American Folklife: German Recipes (1976-01-01)
Ingredients: cabbage, onion, carrot, green pepper, mayonnaise, vinegar, sugar, salt, pepper
Equipment: measuring cups, measuring spoons, knife, bowl
Stewed Roast Beef and Kraut Soup
Contributor: National Park Service, Smithsonian Institution
Source: Festival of American Folklife: German Recipes (1976-01-01)
Ingredients: beef, cabbage, saurkraut, carrot, onion, potato, tomato juice, bay leaf, salt, pepper
Equipment: measuring cups, measuring spoons, stewpot, stove
Beet Relish
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Sauce
Ingredients: beet, horseradish, onion, salt, red pepper, sugar, cabbage, vinegar
Equipment: measuring cups, measuring spoons, knife, stove, pot
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove