Corned beef briskets are getting harder to find in the stores down here, but if I can locate one, I'm going to try this. Have a real craving for the flavored cabbage.
New England Boiled Dinner {Corned Beef & Cabbage}
New England Boiled Dinner is ‘meat and potatoes’ in its most pure and simplest form. It’s a wonderfully hearty one dish meal the whole family will enjoy.
Serves: 6
Ingredients
3½ lb. corned beef brisket with seasoning packet
20 peppercorns,optional
10 whole cloves, optional
2 bay leaves, optional
3-4 small turnips, peeled and quartered
4-6 red new potatoes, peeled and cut in half
4-6 large carrots, peeled and cut in half
3-4 small onion, peeled
2-3 parsnips, peeled and cut in half
1 small head cabbage, cut into fourths
3-4 beets, peeled, reserved to cook separately
crusty bread, optional
softened butter, optional
Instructions
Place corned beef and seasoning packet in a large Dutch oven and completely cover with water. If you are using corned beef brisket that does not come with a seasoning packet, add peppercorns, cloves, and bay leaves to the pot.
Bring to a simmer and then cover. Maintain a gentle low simmer for 3½ – 4 hours until the meat is tender when a fork is inserted.
Remove the meat and cover with foil to keep warm. Add all vegetables (except the beets) to the pot, increase the temperature and bring to a low boil/high simmer. Continue cooking 20-30 minutes longer until vegetables are tender.
For the beets, peel and quarter. Wrap in parchment paper and microwave for 8-10 minutes until just fork tender.
To slice the meat, locate the direction of the grain, then thinly slice against the grain.
Serve family style on a large platter with a side of reserved broth, a big crusty bread, and plenty of softened butter.
Nuking the beets sounds very interesting - didn't know you could do that.
