Corned Beef Dinner
Corned beef, boiled with seed packet for hour and half...add cabbage, carrots, potatoes, cook another 20 minutes....easy, quick, ONE PAN !!!! No other pans to wash!!!
Let's Make Corned Beef & Cabbage New England Boiled Dinner!
Nothing is more traditional around New England, and especially for Saint Patrick's feast day than a hearty New England Boiled Dinner with Corned Beef & Cabbage! If you've never tried this delicious dish, print up the recipe below, call your friends over for dinner, and crack open some Guinness Stout and Irish soda bread, too!
RECIPE:
Corned beef comes in two types; red and gray, and in two cuts; point and flat, and are all from the brisket, and all are cooked the same way.
Use a very large vessel that will allow meat, cabbage, potatoes, onions, and carrots to be completely immersed, with at least three inches above the water level. Stainless steel is greatly preferred over aluminum when cooking salt cured meats, as aluminum will oxidize. Over large, empty pot, slice bag open and empty contents, reserving all liquids, then rinse bag with cold water into cooking pot. Look for package of spices that may be packaged with beef and either toss out or use, depending on preferences.
For each brisket:
1 large 3” onion, studded with 12 whole cloves.
3 ribs celery, whole
2 Tbs. dried or two sprigs fresh parsley
1 tsp. salt
1 tsp. black pepper
3 garlic cloves, split
1-1/2 tsp. pickling spice, or use packaged spices that came with beef.
2 tsp. capers
2 bay leaves
1 bunch carrots, peeled and halved
1 whole green cabbage, quartered
8 white whole new or red potatoes, traditionally with skins on (never use Idaho, Russet, or any starchy potato; they dissolve and become mushy)
4-6 yellow onions
DIRECTIONS:
Place corned beef with package juices rinsed from bag into large, deep pot. Toss in bagged spices in cheesecloth, add celery, and garnished onion. Cover beef with cold water and bring to boil; then, remove foam if desired from top with slotted spoon. Reduce to simmer and cook, covered, for one hour per pound. Meat is done when a 2 tine fork slides fully in and out easily. Place beef in a covered baking dish in a 250° F oven with some liquid.
Add vegetable and increase heat until it returns to a simmer. Allow about 1-1/2 hours for cabbage, and about 25 to 30 minutes for other vegetables.
Keep aside sufficient stock to reheat any leftovers, or for soup.
Allow to rest for another five minutes before slicing diagonally across grain.
Serve with beets, cider vinegar Irish soda bread and some Guinness Stout and have a nice Saint Patrick's day!
HINT: Strained with cheesecloth and defatted, the stock is especially good for Polish cabbage, mushroom, and other soups.
Corned Beef Veggies Instant Pot| QUICK EASY CORNED BEEF} Boiled Dinner
In this video I show you the absolute easiest way to make a corned beef and veggies. The Instant Pot pressure cooker makes this favorite recipe in less than half the time as a normal corned beef and cabbage recipe.
Need an Instant Pot? Grab the one I have at the link below:
Like what you see? Check out my other social media pages:
Facebook.com/TheAlrightChef
Instagram.com/TheAlright_Chef
RECIPE:
Scale up for more people, feeds 2-4 people
1, 3-4lb Corned Beef
1lb of ruby gold potatoes
1/2 of a large turnip
1/2 large cabbage
1 large white onion
3-4 large carrots