New England Boiled Dinner |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 6 |
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This is my own recipe creation which also works well using a smoked ham picnic shoulder. For either brisket or ham reserve the cooking stock to make delightful soups. Cooking water for either boiled dinner may also be frozen to use at a later time. Cooking and prep times are approximate due to the size of meat and vegetables you use. ENJOY :) Ingredients:
3 -4 lbs corned beef brisket |
2 onions, peeled and quartered |
2 garlic cloves, minced |
3 whole cloves |
4 whole peppercorns |
2 bay leaves |
6 potatoes, pared (small to medium potatoes) |
6 carrots, pared in 2-inch slices |
1 head cabbage, cored and cut in wedges |
Directions:
1. Rinse corned beef and place in a large pot; barely cover with hot water.
2. Add onions, garlic.
3. Tie the whole cloves, peppercorns and bay leaves in a square of cheese cloth for easy removal from cooking stock.
4. Cover; simmer about 1 hour per pound of meat or until fork tender.
5. Remove meat from liquid; add potatoes and carrots.
6. Cover; bring to boiling, cook 10 minutes.
7. Add cabbage; cook 20 minutes more.
8. To carve corned beef cut across the grain in thin slices.
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