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| New England Boiled Dinner w/Mustard Sauce 6 wedges of green cabbage
6 white onions, peeled
6 new potatoes, peeled
6 carrots, cut up
12 thin slices of corned beef
two 10 3/4 ounce cans of condensed chicken broth
2 tablespoons of prepared mustard
10 grumbled gingersnaps
chopped parsley |
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Line a 13x9x2 inch casserole with heavy duty wrap, allowing extra foil to fold over top; set aside. Parboil vegetables until tender but firm; place with corned beef in casserole. Combine the broth, mustard and gingersnaps in saucepan; simmer until thickened. Spoon sauce over meat and vegetables. Fold foil to make a bundle; bake in a preheated 400ºF. oven for 40 - 45 minutes or until the vegetables are tender. Open foil; garnish with chopped parsley. Serves 6
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