Newenglandboileddinnercornedbeef Recipes

Steps:

• Place beef in a large Dutch oven. Add black peppercorns, mustard seeds, cloves, allspice, and bay leaves. Cover with water to 2 inches above beef; bring to a boil. Reduce heat; partially cover, and simmer 2 hours or until beef is tender. Remove beef from pan.
• Strain cooking liquid through a sieve over a large bowl, reserving cooking liquid; discard solids. Place 1 larve heavy-duty zip-top plastic bag inside each of 2 bowls. Pour reserved cooking liquid into bags; stand 10 minutes (fat will rise to the top). Seal bags; carefully snip off 1 bottom corner of 1 bag. Drain liquid into pan, stopping before fat layer reahces the opening; discard fat. Repeat procedure with remaining bag.
• Add beef, carrot, rutabaga, parsnips, onions and potatoes to pan; bring to a boil over high heat. Reduce heat, and simmer 5 minutes. Arrange cabbage on top; cover, reduce heat, and simmer 15 minutes or until cabbage is tender.
• Remove beef from pan, and cut across grain into 16 slices. Strain vegetable mixture through a sieve over a large bowl, reserving vegetable mixture and cooking liquid. Place 1 cabbage wedge, 1 1/2 cup vegetable mixture and 2 beef slices into each of 8 large soup bowls. Pour 1/2 cup reserved cooking liquid over each serving; reserve remaining cooking liquid for another use.

Steps:

• In a large pot combine the meat, the spice bag and enough cold water to cover. Bring to a boil, reduce heat and simmer 2 hours. Add vegetables and salt and return to a simmer. Continue to simmer until fork-tender, 30 minutes to 1 hour longer.
• For the Horseradish Cream: In a small bowl combine sour cream and horseradish; season, to taste, with salt, pepper and hot sauce.
• To finish, remove corned beef to a carving board and slice against the grain. Transfer to a large, warmed, deep platter. Drain broth and reserve for soup, if desired. Arrange vegetables around meat and serve. Pass the horseradish cream for guests to help themselves.

Steps:

• Place corned beef in a large pot, cover with cold water.
• Bring to a simmer, simmer for 5 minutes, then remove and rinse meat, empty the water out of the pan.
• Place meat back in the pan along with the onion, garlic, the cloves, pickling spice and bay leaves.
• Cover with 12 cups cold water, or more to cover the meat.
• Bring back to a simmer, partially cover the pan, simmer for 3- 4 hours (adding more water as necessary to keep beef covered), until beef is tender, but not falling apart.
• Remove the beef from the pot, wrap in foil, and keep warm.
• Strain the cooking liquid, and add it back to the pot, discarding the onion and spices.
• Bring the liquid back to a simmer, and add the vegetables in this order-- (you should end up with all the veggies in the pot together) cabbage--give it about 4 minutes, then add turnips--give them about 5 minutes, then add carrots--give them about 3 minutes, and then add potatoes, simmering for about 10-15 more minutes.
• They should all be fork tender.
• David serves it this way--slice corned beef thinly against the grain, place in a shallow soup bowl with vegetables, and ladle about 1/2 cup stock over all, with mustard and/or horseradish on the side.
• We have it in dinner plates sliced, with our veggies on the side, and plenty of butter and salt and pepper on them.
• Also great with crusty bread, and maybe some mustard or horseradish on the side.

Steps:

• Put potatoes in Crock Pot. Place beef on top. Put carrots and onions around beef and top with cabbage wedges.
• Combine broth, mustard, brown sugar, and dill and pour over beef and veggies.
• Tie up cloves and peppercorns in a piece of cheesecloth, and bury in veggies.
• Cook on high 8 to 10 hours.

Steps:

• Place meat in dutch oven.
• Add spices from pkg if desired.
• Add water to cover meat.
• Bring to a boil, reduce heat and simmer, covered 2 hours.
• Add all vegetables EXCEPT cabbage.
• Cover, return to boiling.
• Reduce heat and simmer 15 minutes.
• Add cabbage.
• Cover; cook for 20 minutes more.
• Season with salt and pepper.