New England Boiled Dinner
Recipe from: SimplyRecipes
Ingredients
- Boil the corned beef and seasonings:
Put the brisket in a 5- or 6-quart Dutch oven and cover with an inch of water.If you are using corned beef brisket and it does not come already packed in seasoning, add peppercorns, cloves, and a bay leaf to the pot.
If using fresh brisket, add 1 teaspoon of salt for every quart of water.
Bring to a simmer and then cover, lowering the heat until it is barely simmering. Keep at a low simmer for 4 hours or until the meat is tender (a fork goes through easily).
Simply Recipes / Sally Vargas
- Remove the meat and add the vegetables:
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 to 30 minutes longer, depending on the size of the cut of your vegetables.
Simply Recipes / Sally Vargas
- Slice the meat across the grain:
Slice the meat in thin slices across the grain. You may find it easier to slice if you first cut the roast in half along the same direction as the grain of the meat. Then slice smaller lengths across the grain.Simply Recipes / Sally Vargas
Simply Recipes / Sally Vargas
Serve in bowls, a few pieces of meat in each, add some of the vegetables and some broth. Serve with horseradish sauce, mustard or both.
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Instructions
- Corned beef is a salted and cured version of beef brisket. The meat is cured in brine and “corns” of rock salt (hence the name). You’ll find it in the meat section of your grocery store, vacuum packed and ready to cook.
- In general, we recommend planning on about 1/2 pound of meat per person. However, in the case of corned beef, plan for 3/4 pound, since it tends to cook down a lot.
- The beauty of New England boiled dinner is that it can also be made in the slow cooker. Place the corned beef and spices in your slow cooker and cover with water. Cook on high for 4 hours.
- Then, remove it for a bit while you add the vegetables. Place the potatoes, turnips, and carrots on the bottom. Put the corned beef back in, then tuck the cabbage in on the sides of the meat.
- Cook an additional hour on high (or 2 hours on low), until the vegetables are cooked, and the meat is tender.
- Refrigerate tightly covered for three to four days. Reheat on the stovetop on medium until hot and the beef reaches 165°F.
- Corned beef can be pretty salty. So, if you are making boiled dinner with corned beef, you may want to put it in a pot, cover with cold water, bring to a boil, and then discard the water before starting the recipe. 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.
- If you are using corned beef brisket and it does not come already packed in seasoning, add peppercorns, cloves, and a bay leaf to the pot.
- If using fresh brisket, add 1 teaspoon of salt for every quart of water.
- Bring to a simmer and then cover, lowering the heat until it is barely simmering. Keep at a low simmer for 4 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 to 30 minutes longer, depending on the size of the cut of your vegetables.
- Serve in bowls, a few pieces of meat in each, add some of the vegetables and some broth. Serve with horseradish sauce, mustard or both.
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