Corned Beef and Cabbage ... Traditional Irish/American Boiled Dinner
Traditional Irish boiled dinner with Corned Beef, Cabbage, Carrots, Red Potatoes
Boiled 3 hours with pickling spice, and A Lot of Garlic. Rested for a half hour and sliced to perfection.
The easy and flavorful way to moist and tender corned beef without all the heavy saltiness, and well seasoned vegetables.
Traditional Boiled Ham and Cabbage, HEARTY Family Meal - Dads Diner
Easy to cook Boiled Ham and Cabbage dinner. I show you how to cook this amazing hearty meal that your family will love. With just a 4 simple ingredients and 2 spices this meal is everything you can want. If you want to know how to cook a boiled ham dinner, this is the video for you. Lets start eating together again,.
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A recipe for an affordable meal that is easy to make that feeds an entire family. Sitting with our family eating a good dinner is getting harder and harder for many families working longer and longer hours. I want to help by offering easy and cheap meals and show you how to cook it. We have 3 kids and know the importance of easy to replicate quick meals that are also nutritious. Stop buying fast food and give my recipe's a shot.
boiled ham and cabbage recipe
Chunk up 1/2 of ham shoulder with bone, 4 -6 onions, 2-3 lbs of potatos, and 2 lbs of carrots
boil the ham bone and chunks for 1 hour
bring to a simmer and add onions and 2 bay leaves pepper to taste, cook for 20 mins
add potatos and carrots, cook for 20 mins
add cabbage, do not stir in, leave on top, cook for 20 mins
Enjoy!
New England Boiled Dinner
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New England Boiled Dinner | A Traditional Family Meal
Traditions are so important. Today, Joe is making a New England boiled dinner, which is a traditional Sunday dinner we both grew up with.
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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.