New England Boiled Dinner (corned beef & cabbage)
- Ready In:
- 5hrs
- Ingredients:
- 10
- Serves:
-
5-6
ingredients
- 5 -6 lbs corned beef
- 1⁄2 medium onion, with skin on
- 2 cloves garlic, crushed
- 5 whole cloves
- 1 1⁄2 teaspoons pickling spices
- 2 bay leaves
- 1 head cabbage, remove outer leaves and cut through stem into 8 wedges
- 2 small turnips, peeled and cut into 1 inch chunks
- 6 large carrots, peeled,cut in one inch chunks
- 8 medium potatoes, peeled,cut in one inch chunks
directions
- Place corned beef in a large pot, cover with cold water.
- Bring to a simmer, simmer for 5 minutes, then remove and rinse meat, empty the water out of the pan.
- Place meat back in the pan along with the onion, garlic, the cloves, pickling spice and bay leaves.
- Cover with 12 cups cold water, or more to cover the meat.
- Bring back to a simmer, partially cover the pan, simmer for 3- 4 hours (adding more water as necessary to keep beef covered), until beef is tender, but not falling apart.
- Remove the beef from the pot, wrap in foil, and keep warm.
- Strain the cooking liquid, and add it back to the pot, discarding the onion and spices.
- Bring the liquid back to a simmer, and add the vegetables in this order-- (you should end up with all the veggies in the pot together) cabbage--give it about 4 minutes, then add turnips--give them about 5 minutes, then add carrots--give them about 3 minutes, and then add potatoes, simmering for about 10-15 more minutes.
- They should all be fork tender.
- David serves it this way--slice corned beef thinly against the grain, place in a shallow soup bowl with vegetables, and ladle about 1/2 cup stock over all, with mustard and/or horseradish on the side.
- We have it in dinner plates sliced, with our veggies on the side, and plenty of butter and salt and pepper on them.
- Also great with crusty bread, and maybe some mustard or horseradish on the side.
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RECIPE SUBMITTED BY
ciao4293
United States