New England Boiled Dinner (Corned Beef) |
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Prep Time: 180 Minutes Cook Time: 2 Minutes |
Ready In: 182 Minutes Servings: 8 |
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From Cooking Light, Jan/Feb 2005. Store the extra vegetable cooking liquid in airtight containers in the freezer, if desired, and use it to flavor soups, sauces, or rice. Ingredients:
2 1/2 lbs cured corned beef brisket, trimmed |
1/2 teaspoon black peppercorns |
1/2 teaspoon mustard seeds |
4 whole cloves |
4 whole allspice |
4 bay leaves |
3 cups thinly sliced carrots (about 1 pound) |
2 1/2 cups peeled strips rutabagas (4 x 1/2-inch) |
2 1/4 cups thinly sliced parsnips |
1/2 cup frozen pearl onions |
16 small red potatoes, halved |
1 small head green cabbage, cut into 8 wedges |
Directions:
1. Place beef in a large Dutch oven. Add black peppercorns, mustard seeds, cloves, allspice, and bay leaves. Cover with water to 2 inches above beef; bring to a boil. Reduce heat; partially cover, and simmer 2 hours or until beef is tender. Remove beef from pan.
2. Strain cooking liquid through a sieve over a large bowl, reserving cooking liquid; discard solids. Place 1 larve heavy-duty zip-top plastic bag inside each of 2 bowls. Pour reserved cooking liquid into bags; stand 10 minutes (fat will rise to the top). Seal bags; carefully snip off 1 bottom corner of 1 bag. Drain liquid into pan, stopping before fat layer reahces the opening; discard fat. Repeat procedure with remaining bag.
3. Add beef, carrot, rutabaga, parsnips, onions and potatoes to pan; bring to a boil over high heat. Reduce heat, and simmer 5 minutes. Arrange cabbage on top; cover, reduce heat, and simmer 15 minutes or until cabbage is tender.
4. Remove beef from pan, and cut across grain into 16 slices. Strain vegetable mixture through a sieve over a large bowl, reserving vegetable mixture and cooking liquid. Place 1 cabbage wedge, 1 1/2 cup vegetable mixture and 2 beef slices into each of 8 large soup bowls. Pour 1/2 cup reserved cooking liquid over each serving; reserve remaining cooking liquid for another use.
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