My Mother's Cooking - Corned Beef and Cabbage (New England Boiled Dinner)
Corned Beef and Cabbage
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Corned Beef and Cabbage (New England Boiled Dinner)
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We never really celebrated St. Patrick’s Day when I was growing up, but my mother knew a bargain when she saw one, About that time of the year the super markets featured corned beef and cabbage on sale – they still do today.
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My mother would buy some of each to make her version of a New England boiled dinner. She would add carrots, potatoes and onions and a few of her own spices and make a complete meal in one pot.
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I carry on this tradition most years also and so I will share my updated version with you. I generally throw away the spices that come with the corned beef and I add my own. I also use two 32-oz. boxes of chicken stock (not beef) to make a richer broth. I never add any salt until near the very end because you never know just how salty the corned beef will be.
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If you would rather not use corned beef, yoy can make something very similar using a smoked picnic ham or smoked ham hocks . You may have to adjust the cooking time a little.
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Difficulty:
Easy
Preparation Time:
30 Minutes
Cooking Time:
3 Hours at 300 F
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Ingredients:
3-4 Lbs. of Corned Beef Brisket
4 Large Onions peeled
2 32-oz. boxes of chicken stock
8 Large Cloves of Garlic peeled and chopped
4 Cloves
20 Whole Allspice
1 Large Bay Leaf
2 Tablespoons of Dried Thyme
1 Lb. Bag of Baby Carrots
1 Lb. of Small Red Skin Potatoes washed (not peeled) and cut into halves or quarters
1 Large or 2 Medium heads of Green Cabbage, cored and cut into two-inch wedges
Salt and Pepper to Taste
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Cooking Instructions
- Rinse the corned beef in cold water and pat dry with paper towels.
- Place the corned beef in a large covered roasting pan and add the stock, garlic, all spice, bay leaf, thyme and the onions each with a clove stuck in one end. DO NOT ADD ANY SALT. If necessary, add water to cover the meat.
- Place the covered pan in a 300F oven and cook about 2 hours until the beef is fork tender. At this point you can taste the broth and add salt and pepper if necessary.
- Add the carrots, potatoes and cabbage and continue cooking for about an hour until the vegetables are fork tender
- Adjust the salt once more and remove the corned beef to a platter. Be sure to slice it fairly thin across the grain before serving.
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Serving Suggestions:
This meal goes well with some good rye bread and butter and a large glass of beer but the beer doesn’t necessarily have to be green - the cabbage is sufficient.
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My Mother's Cooking
What is a New England Boiled Dinner?
- New England Boiled Dinner Recipe | Simply Recipes
New England boiled dinner, a one pot dish consisting of corned beef or plain brisket, cabbage, carrots and potatoes. - New England boiled dinner - Wikipedia, the free encyclopedia
What is Corned Beef?
- Corned Beef and Food Safety
Safe handling, storage and preparation of corned beef and all the trimmings. - Corned beef - Wikipedia, the free encyclopedia
What is a Picnic Ham?
- What is a Picnic Ham?
A picnic ham is a portion of smoked pork meat. Often served barbecued or glazed, a picnic ham is actually not technically a ham...
New England Boiled Dinner
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North Central Wisconsin where I learned how to cook from my mother
