New England Boiled DinnerCourse: DinnerCuisine: AmericanDifficulty: Easy
The New England Boiled Dinner, Corned Beef and Cabbage and Newfoundland’s Jigg’s Dinner are all examples of a very similar dishes that have morphed due to changes in ingredients from the original recipes. They do however, remain close to the originals with tasty, hearty, stick to your ribs ingredients that are easy to prepare and great in cold weather.
4 lb corned beef brisket
15 whole peppercorns
8 whole cloves
1 bay leaf
8 small beets
2 turnips, cut into piece
16 small new potatoes
16 baby carrots or 4 medium carrots cut into pieces
8 small whole white onions
1 head of cabbage cut into wedges
- Place beef into large stock pot and add enough cold water to cover.
- Boil with pot covered for 10 minutes.
- Skim off and discard residue that forms on top of the water.
- Add spices and simmer for 3 hours, or until meat is tender.
- Add beets to a separate pot and cook for 30 minutes, peel and set aside.
- Add other vegetables, except cabbage to stock pot with meat, cover and simmer 15 minutes.
- Add cabbage to stock pot and simmer for another 15 minutes.
- When all vegetables are tender remove meat and slice on cutting board.
- Drain vegetables and place along with beets with sliced meat on platter.
- Corned beef may be substituted with a pot roast cut of beef or a pork shoulder.
- To remove some of the excess salt in corned beef soak in cold water for up to 4 hours and drain before adding to the pot.