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" New England boiled dinner is a one
pot dish consisting of corned beef, cabbage, carrots and potatoes.
How this dish came to be from New England I have no idea;
it seems to have more Irish roots with the
corned beef and cabbage. Such a warm comfort for a blustery day!" |
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Soups, Stews, Broths |
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INGREDIENTS:
3 1/2 lbs corned beef brisket (or can also be made with plain
beef brisket)
15 peppercorns
8 whole cloves
1 bay leaf
2 medium sized turnips peeled and quartered
4 red new potatoes peeled and quartered
3 lg carrots cut into thirds and the thickest pieces quartered
lengthwise
1 small head cabbage cut into fourths
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DIRECTIONS:
Put the brisket in a 5 or 6 quart Dutch oven and cover with an
inch of water. If your corned beef brisket does not come already
packed in seasoning, add peppercorns, cloves, and a bay leaf to
the pot.
Bring to a simmer and then cover, lower the heat until it is
barely simmering. Keep at a low simmer for four hours or until the
meat is tender (a fork goes through easily).
Remove the meat and set aside, keeping the meat warm. Add the
vegetables to the pot. Check the broth for taste. If it is too
salty, add a little more water to taste. Raise the temperature and
bring the soup to a high simmer.
Cook at a high simmer until done, about 15-30 minutes longer,
depending on the size of the cut of your vegetables.
Slice the meat in thin slices. Serve in bowls, a few pieces of
meat in each, add some of the vegetables and some broth.
Serve with horseradish or mustard.
Servings: 6
Notes:
The corned beef can be pretty salty, so you may want to rinse it
first before cooking. We just use the corned beef as is and don't
add any more seasoning or salt. If the broth ends up being too
salty, you can serve just the meat and vegetables, without the
broth, or add water to the broth to dilute it.
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