Wednesday, March 25, 2009

Boiled Dinner

Common throughout New England, the boiled dinner is both economical and tasty. I definitely do not reserve this dish only for St. Patrick's Day - that's not nearly frequent enough for me!

  • One Corned Beef Brisket, store bought or prepared according to Monday's recipe.
  • 1 tablespoon black pepper, coarsely ground
  • 1 teaspoon ground allspice
  • 2 bay leaves
  • 1/2 pound chopped carrots
  • 1/2 pound chopped onion
  • 1 pound red potatoes, peeled and chopped
  • 1/4 pound chopped celery
  • 1 small head cabbage (about 2 pounds), chopped

Thoroughly rinse the brisket under cold running water. Place the brisket, pepper, allspice, and bay in a large stock pot (at least 8 quarts in volume), with 3 quarts (12 cups) of water. Bring to a boil and then reduce heat to low. Simmer gently for 2 1/2 hours.

Add potatoes, carrots, and onions. Return to a simmer and cook for 15 minutes. Add the cabbage and cook for another 10-15 minutes, or until the potatoes are just fork-tender. Remove the bay leaves and serve.

This might seem like it makes a ridiculous amount of dinner. Do not despair - leftover corned beef hash is good enough to justify making this dinner just for the leftovers!

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