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New England Boiled Dinner |
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| Ingredients: |
4 lb. Corned Beef Brisket
3-4 Parsnips
3-4 Carrots
3-4 Red Potatoes
20 Peppercorns
1/2 head Green Cabbage
1 Bay Leaf
1 tablespoon pickling spices if meat lacks the season spice packet
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| Procedures: |
Submerge the brisket in enough water to cover, add the bay leaf and peppercornss and boil 3 hours or until tender.
Remove the brisket from the water and chill.
Peel and chop all the veggies into bite-sized pieces. Roast the potatoes, parsnips and carrots; boil the onions until soft.
Remove the fat from the chilled, cooked brisket and slice thinly.
Reheat the corned beef slices, if desired, and serve. | |
| Notes: |
2015-07-04: Possibly the fattest cut we've experienced. It was prepared with out any veggies save the cabbage. Lyd skimmed it during the boiling.
2015-03-21: We added a bottle of beer to the cooking liquid and 2 cups of leftover chicken broth; added 2 peeled shallots to the cooking liquid; and cook the cabbage and bacon fat then steamed
2014-03-15: For St. Patrick's Day. The brisket was very salty.
Lyd roasted the parsnips and fingerling potatoes
and boiled most of the cabbage. Some of the cabbage was stir- fried for me. Too much veggies. Only 1/2
cabbage is needed if it's not to be used elsewhere.
2012-12-21: Saturday night dinner for the three of us.
2012-03-17: St. Patrick's Day: Lyd roasted the parsnips, carrots and potatoes instead of boiling them and they were superior. Tom stir-fried the cabbage, but Margaret and Lyd didn't like it that way.
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09/28/2015
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